Kale pesto tagliatelle, easy vegetarian recipe
Last Updated on
Total: 25 min Diners: 2
Pesto is, without a doubt, one of the most famous Italian pasta sauces. Although its original recipe does not lack basil or pine nuts, this time we are looking for two perfect substitutes that make a wonderful green sauce full of nutrients and perfect for everyone at home to eat Vegetable Recipes that in other formats would not consume.
Ingredients
Garlic cloves, 1 u Kale or kale, 200 g Parmesan cheese, 30 g Extra virgin olive oil, 30 g Peeled pistachios, 2 tablespoons Fresh tagliatelle, 350 g Salt, c/s Ground black pepper, c/s Lemon, 1 u
This kale pesto – or our usual kale – can also be kept overnight but it is not recommended to keep it much longer because it could become oxidized and lose its potent green that we get thanks to blanching the vegetable.
Step 1
Clean the kale very well and remove the thickest parts of the stems, we just want to keep the leaves and tender parts. Heat plenty of water in a pot until it starts to boil, add salt and blanch the kale for 30 seconds until it takes on a bright green color. After this time, quickly transfer to an inverted water bath: water with ice and salt. To cool completely. Drain very well.
Step 2
In a blender or in a blender glass place the kale leaves with a tablespoon of water, pistachios, garlic and Parmesan and blend very well. When we have a dense paste add the extra virgin olive oil and let it emulsify. If it is too thick, add a little more water until the desired texture is achieved. Add salt and black pepper and set aside.
Step 3
Boil the fresh pasta in plenty of salted water for three minutes, drain well and season generously with the kale pesto and finish on top with a little lemon zest.
Tips and suggestions
Pasta of any type and shape can be used. It is also perfectly possible to make it with dry pasta and short pasta, you will only have to adjust the cooking times, in fact dry pasta is the most recommended for sauces such as pesto as it has a better adhesion. We could perfectly eliminate the pistachios if we did not want nuts and we could also use the classic pine nuts, almonds or even walnuts.
To finish, if desired, these tagliatelle with kale pesto could be topped with a spoonful of fresh ricotta or ricotta salata, to everyone’s taste. And if we did not have kale, another valid option is the always helpful spinach following the same cooking guidelines as in this recipe.
