Nonna’s pasta with kale pesto
A flavorful and healthy pasta dish that is quick and is a good alternative to basil pesto
Equipment
- Food processor
- cutting board
- knife
Ingredients
- 1 lb tagliolini pasta
- 1 bunch Italian kale (cavolo nero)
- 3 garlic cloves
- 1/4 cup pine nuts can substitute with almonds
- 1/4 cup grated parmesan cheese or grated pecorino cheese
- extra virgin olive oil
- salt & pepper to taste
Instructions
- Gather your ingredients
- In a large sauce pan, bring 6 cups of water to a boil. Add salt and drop the pasta. Stir1 lb tagliolini pasta
- Meanwhile, wash the kale and remove the stems. Boil for 10 minutes1 bunch Italian kale (cavolo nero)
- Add all the ingredients to a blender and blend till combined1 bunch Italian kale (cavolo nero), 3 garlic cloves, 1/4 cup pine nuts, 1/4 cup grated parmesan cheese, extra virgin olive oil, salt & pepper to taste
- Add the olive oil until the mixture is creamy
- Combine all the ingredients and serve
Nutrition
Calories: 541kcal | Carbohydrates: 93g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 129mg | Potassium: 652mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6800IU | Vitamin C: 82mg | Calcium: 200mg | Iron: 3mg
