- Tagliatelle With Kale Pesto.jpg (94.04 KiB) Viewed 120 times
Takes: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 350g tagliatelle
- 200g kale, stems removed and leaves shredded
- 1 avocado, peeled, stone removed and flesh chopped
- 100g roasted hazelnuts, chopped
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tomatoes, cut into wedges
Method
1. Cook the tagliatelle according to the pack instructions. Drain.
2. Meanwhile, boil the kale in a separate saucepan of salted water for 2 - 3 minutes, rinse in cold water, squeeze dry, and place in a blender. Add the avocado along with the hazelnuts, garlic, lemon juice and a little of the oil, and blitz to combine.
3. With the motor running, continue adding the oil until a smooth pesto forms. Add a little more oil if necessary. Season with salt and pepper.
4. Return the pasta to the saucepan and toss through the pesto. Divide the pasta between 4 serving bowls and scatter over the tomatoes. Serve sprinkled with grated Parmesan, if liked.
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