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Kale spaghetti Genovese
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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
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.
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.
Typical values per serving:
Using half of the pesto
This recipe was first published in September 2015.