Nonna’s pasta with kale pesto

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Nonna’s pasta with kale pesto

A flavorful and healthy pasta dish that is quick and is a good alternative to basil pesto
Servings 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes

Equipment

  • Food processor
  • cutting board
  • knife
  • sauce pan
  • strainer

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
  • 2 tbsp salt coarse or kosher

Instructions

  • Gather your ingredients.
  • In a large sauce pan, bring 6 cups of water to a boil. Add salt and drop the pasta. Stir.
    2 tbsp salt, 1 lb tagliolini pasta
  • Meanwhile, wash the kale and remove the stems. Boil for 10 minutes.
    1 bunch Italian kale (cavolo nero)
  • Add all the ingredients to a blender and blend till combined.
    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.
Author: Rebecca
Calories: 531kcal
Cost: $$
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: creamy pasta sauce, how to make pesto, italian pasta recipe, kale recipe, kale sauce

Nutrition

Calories: 531kcal | Carbohydrates: 90g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 3641mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6800IU | Vitamin C: 64mg | Calcium: 258mg | Iron: 3mg

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