Updated: Jan 19
Pesto pasta is an all-time favourite. It's simple, quick and oh-so scrummy. With this recipe, I thought it might be fun to switch things up a little and swap in the classic basil and pine nuts for kale and walnuts.
Kale is full of great nutrients, including iron. Iron is vital for the production of haemoglobin in our blood, which carries oxygen to every part of our body. Walnuts are a good source of omega-3 fats, which are essential in our diet and have proven benefits for heart health, brain health, immune regulation and many more.
Have a go at this recipe, it really was delicious. I have all my housemates to vouch for it. Also let me know how you found it!
Ingredients (Serves 4):
100g fresh kale, washed
30g walnuts (without shells)
3tbsp olive oil (and extra to cook with)
25g Parmesan, grated (and extra to garnish)
Juice of half a lemon
1/2 tbsp of honey
300g linguine (or any pasta)
300g mushrooms, sliced
1 garlic clove, crushed
1) To make the pesto, put the kale, olive oil, cheese, lemon juice and honey in a food processor (if you don't have one, use a blender!). You may find it needs a little water to make it nice and smooth. Don't forget to season it to your taste.
2) Bring a large pan of water to the boil and cook your pasta according to the instructions on the packet.
3) Heat some oil in a frying pan and fry the garlic and mushrooms together until golden and cooked through.
4) Drain the pasta, stir through the pesto and mushrooms, then garnish with some sun kissed tomatoes and pine nuts. Yum!