This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. Also works with spinach, chard or cavolo nero.
Serves 4 as a light lunch.
Pasta for 4 people
100g kale (curly / Russian or Spinach, Swiss chard /
2 cloves garlic, peeled & crushed
handful pine nuts
3 tablespoons soya yoghurt or creme fraiche
1 tablespoon vegetable oil
½ teaspoon grated nutmeg (optional)
Pinch of salt
Note: use your kale as soon as possible after getting it, or it goes really bitter and doesn't taste very nice.
Heat the oil in a pan and gently saute the garlic for 2 minutes.
Wash the kale well and chop roughly. Add to the garlic pan. Cover and
cook for 2 minutes, until the kale starts to wilt.
Put the pine nuts in a food processor / blender and blitz until
smooth. Add the sojasun and nutmeg, if using. Blitz again. Add the
and garlic. Process until smooth.
Season with the salt and parmazano. Mix well.
Cook the pasta according to the packet instructions. Drain well.
Add the kale pesto to the pasta in the pan and mix well. Serve warm
with a crispy green salad