Pistachio and kale pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 200g whole-leaf kale, torn into pieces, thick stems removed
- 30g shelled pistachios
- 1 lemon, zested and juiced, plus extra zest to serve
- 25g Grana Padano, finely grated, plus extra shavings to serve
- 4 tbsp olive oil, plus a drizzle and extra to serve
- 300g penne, rigatoni or other short pasta
- 1 slice of rye bread, blitzed into coarse breadcrumbs
- 1 ball of burrata
Method
- STEP 1
Put the kale in a heatproof bowl, pour over a kettleful of boiling water and leave to wilt for 5 mins. Drain, rinse under cold running water, squeeze out any excess water and pat dry using a clean tea towel. Tip into a food processor with the pistachios, lemon zest, cheese, oil and some seasoning. Add a squeeze of the lemon juice and whizz to a paste. Add a little more lemon juice to taste, or add a splash of water or more oil to help bind the mixture together, if needed, depending on the strength of the blender.
- STEP 2
Cook the pasta in a pan of boiling water following pack instructions until al dente, then drain, reserving 200ml of the water. Meanwhile, heat a drizzle of oil in a frying pan and fry the breadcrumbs for 5-6 mins or until golden and chewy. Season with salt and a squeeze of the lemon juice. Remove from the heat.
- STEP 3
Tip the pasta back into the pan along with the pesto and the reserved cooking water. Toss until glossy and emulsified, then taste for seasoning. Transfer to a warmed platter and tear over the burrata, then scatter over the breadcrumbs. Drizzle over more olive oil (or use lemon oil), and scatter over some grana padano shavings to serve.
