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Kale & spinach pesto pasta
Kale & spinach pesto pasta
772kcal Per person
33g Protein
70g Carbs
40g Fat
9g Fiber
Ingredients
- 3 ounces fettuccine (84 g)
- 4 ounces kale (frozen) (112 g)
- 4 ounces spinach (112 g)
- 1 clove garlic (5 g)
- 1 ounce Parmesan cheese (28 g)
- 1 ounce mixed nuts, unsalted (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Cook the pasta according to the package instructions until al dente. Drain, reserving a bit of the cooking water.
- Let the frozen kale thaw completely and squeeze out any excess moisture.
- Place the kale, spinach, garlic, cheese, nuts, oil and lemon juice in a blender or food processor. Blend until smooth to make the pesto. If needed, add a bit of the reserved cooking water to make the sauce creamier. Season with salt and pepper.
- Toss the pasta with the pesto in a large bowl, making sure the pesto is evenly distributed. Add a splash of cooking water if the pesto is too thick.
- Serve the pesto pasta immediately.
Requisites:
- Blender or food processor
Tip van FitChef
No blender or food processor?
Finely chop the kale, spinach, garlic, nuts and cheese with a sharp knife. Combine everything in a bowl with the oil and lemon juice. Use a fork or pestle to mash it into a rough pesto. It won’t be as smooth, but it will still taste delicious.
