Kale spaghetti Genovese

Using kale in your own homemade pesto gives a tasty twist on a traditional Italian recipe. 


50g kale, any large stalks removed
25g pack fresh basil, stalks removed
75g Waitrose Organic Pine Kernels, toasted
75g grated Parmigiano Reggiano, plus extra to serve
100ml extra virgin olive oil
1 clove garlic, roughly chopped
Grated zest and juice 1 lemon
300g spaghetti
200g pack Waitrose Trimmed Fine Green Beans, cut in half  


1. Place the kale in a blender or food processor with the basil, toasted pine kernels, cheese, olive oil, garlic, lemon zest and juice. Pulse until completely smooth, adding a little more olive oil if needed. Set aside.

2. Cook the spaghetti in a large pan of boiling water according to the pack instructions. Add the beans to the pan for the final 2 minutes of cooking time.

3. Drain the spaghetti and beans, return to the pan and toss through with a few tablespoons of the pesto. Serve in bowls, topped with a little extra grated cheese and a grinding of black pepper.  

Cook's tip
Leftover pesto will keep in the fridge for up to a week. You can use it as a delicious salad dressing by adding a little extra oil. 

Kale spaghetti Genovese
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,995kJ
Fat 21.9g
Saturated Fat 4.2g
Carbohydrate 55.4g
Sugars 3.1g
Protein 14.3g
Salt 0.2g
Fibre 4.3g

Using half of the pesto

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Tue Sep 08 14:44:00 BST 2015.