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This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. Also works with spinach, chard or cavolo nero. Serves 4 as a light lunch.
Course Side Dish
Servings 4

Ingredients

  • Pasta for 4 people
  • 100 g kale (curly / Russian) or spinach / Swiss chard or Cavolo Nero
  • 2 cloves garlic peeled & crushed
  • handful pine nuts
  • 3 tbsp soya yoghurt or creme fraiche
  • 50 g parmazano
  • 1 tbsp vegetable oil
  • 1 tsp grated nutmeg optional
  • Pinch of salt

Instructions

  • Heat the oil in a pan and gently saute the garlic for 2 minutes.
  • Wash the kale well and chop roughly. Add to the garlic pan. Cover and cook for 2 minutes, until the kale starts to wilt.
  • Put the pine nuts in a food processor / blender and blitz until smooth. Add the soya yoghurt and nutmeg, if using. Blitz again. Add the and garlic. Process until smooth.
  • Season with the salt and parmazano. Mix well.
  • Cook the pasta according to the packet instructions. Drain well.
  • Add the kale pesto to the pasta in the pan and mix well. Serve warm with a crispy green salad.

Notes

Use your kale as soon as possible after getting it, or it goes really bitter and doesn't taste very nice.