Go Back
–+ servings

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.
Print Recipe
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.
Tried this recipe?Let us know how it was!