Kale and chilli pesto penne
Waitrose and Partners

Kale and chilli pesto penne

An elevated version of the family classic, with a kick!

  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 270g cherry vine tomatoes, removed from the vine
  • 2 tbsp extra virgin olive oil
  • 300g essential wholewheat penne
  • 250g kale, stalks removed
  • 1 garlic clove, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 4 tbsp roasted, unsalted cashews
  • 2 tbsp finely grated Violife Prosociano Wedge, plus extra, to serve
  • 1 Juice and zest of 1 unwaxed lemon

Method

  1. Preheat the oven to 220˚C, gas mark 7. Place the tomatoes in a small ovenrpoof dish and drizzle over 1 tsp of oil. Roast for 12–15 minutes until softened but still holding their shape.

  2. Cook the pasta in a large pan of boiling water according to packet instructions.

  3. Meanwhile, in a separate pan of boiling water, cook the kale for 3-5 minutes until very tender. Cool under running water and drain well.

  4. Place the garlic, chilli and cashews in a food processor and whizz until finely chopped. Add the kale, the Prosociano and grated lemon zest and whizz to make a thick paste.

  5. To bring the pesto together, add the olive oil and a mug full of pasta water before whizzing again. Drain the pasta and return to the pan before mixing in the pesto. Toss well until all the pasta is coated and stir in the roasted tomatoes, adding lemon juice to taste. Divide between serving bowls and top with a little extra Prosciano and a generous grinding of black pepper.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,039kJ/ 487kcals

Fat

19g

Saturated Fat

5g

Carbohydrates

55g

Sugars

6.8g

Fibre

13g

Protein

16g

Salt

0.4g

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