Superfood Pesto Pasta
Servings: 4
Pin
Print
Ingredients
- 360 g pasta (I've used Farfalle)
- 60 g kale leaves
- 30 g basil leaves
- 1 zucchini
- 3 garlic cloves
- 30 g walnuts
- 30 g parmigiano-reggiano or vegan substitute
- 4 tablespoons extra virgin olive oil
- ¼ lemon juice squeezed
Instructions
- Chop garlic into cubes and zucchini into slices.
- Sauté garlic in 1 tablespoon of olive oil until golden on a medium heat.
- Once golden, add the zucchini, season with salt and let it sauté together.
- At the same time, boil water in a pasta pot, don’t forget to heavily salt the pasta water. Add the kales leaves and let them blanch for approx. 2 minutes, remove from the water once they’ve wilted.
- Add a splash of the boiling water to the zucchini and let it simmer down until it has softened, then turn the heat off.
- Start to cook pasta in the same boiling water.
- In a food processor or blender, add the wilted kale, zucchini, garlic, splash of pasta water and blend until smooth.
- Now add basil, walnuts, cheese , lemon juice, remaining olive oil, pinch of salt, along with another splash of pasta water to a blender and blitz. Blend together until combined, a little texture is ok with the pesto but you want it to be a nice thick creamy consistency. If it's too thick, add a splash more of the pasta water.
- When pasta is cooked to al dente, drain into the same pan where the zucchini was sautéed. Don’t forget to save some of the pasta water!
- Pour over the pesto, add a splash of pasta water and let it cook together for a minute so that the pasta is nicely covered with your pesto.
- Serve and enjoy your pasta full of superfoods and sneaky veggies :)
Notes
- If you have any left over pesto, you can freeze it for a future use