Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- - 350 g spelt Strozzapreti pasta
- - 350 g kale pesto
- - 50 g salted ricotta cheese, grated
- - 2 tablespoons parmesan cheese, grated
- - 40 g walnut kernels
- -2 pieces of garlic
- - 1 piece of lemon peel
- -extra virgin olive oil
- - salt and pepper
INSTRUCTIONS
- Clean the kale and remove the harder central parts. Roughly chop it and boil it in salted water for about 6-7 minutes, until it gets tender. Strain it (keep the water, to cook the pasta) and squeeze the excess water.
- In a pan, add the oil and the garlic, sauté for a little bit and add the kale. Keep cooking until it dries.
- Remove the garlic and blend the kale with the nuts, the other piece of garlic deprived of the central part, the parmesan cheese, the lemon peel and a pinch of pepper. With the help of 4 tablespoons of olive oil and of a little bit of warm water, blend the mixture until it’s creamy.
- Boil the Strozzapreti pasta in the kale water, then stir them, keeping some water. Dress them with the pesto and, if needed, add some of the cooking water to keep them creamy.
- Plate the pasta and sprinkle some salted ricotta cheese on top.
