Go Back
Print
Green Kale & Walnut Pesto Pasta with Crispy Roasted Greens
Prep Time
30 mins
Total Time
30 mins
 
This will make enough for 4-6 people with extra pesto left over, but it really depends on how you like your pasta/pesto ratio and how much pasta you eat! Pesto recipe adapted from Izy Hossack's Cookbook, Top With Cinnamon
Course: Main
Author: Claudia Brick
Ingredients
Kale Pesto:
  • 200 g kale leaves , washed (1 - 1.5 big packets)
  • 30 g basil (1.5 cups loosely packed)
  • 2-3 cloves garlic
  • juice and zest of 2 lemons
  • 8-10 tbsp olive oil
  • 4 tbsp grated parmesan
  • 60 g walnut halves
  • large pinch of salt
  • pinch of sugar
To Serve
  • 500 g spaghetti
  • brussel sprouts and broccoli (this depends on how many people you are serving and how much vegetables you like!)
  • olive oil , salt and pepper
  • extra finely grated parmesan and basil leaves to serve
  • pan fried white fish/salmon to serve (optional)
Instructions
  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Bring a large pot of water to the boil. Add the kale and cook until bright green - about 20-30 seconds. Strain, rinse with cold water and pat dry with a clean tea towel. Put the pot back on to boil (this time for the pasta).
  3. In a food processor, blitz the blanched kale, basil, garlic, lemon zest and juice, olive oil, parmesan, walnuts, salt and sugar until it forms a thick paste - this usually takes 3-5 minutes.
  4. Chop the brussel sprouts into quarters and the broccoli into small florets. On your baking sheet, toss the vegetables with a couple of tablespoons of olive oil and a generous grind of salt and pepper to coat, and spread out in a single layer. Roast in the oven for 10-20 minutes or until crispy edged and fragrant. This will depend on the size of your veges - and if you use any other vegetables you may have to adjust the cooking time.
  5. While the vegetables are cooking, cook your pasta in the boiling water according to packet instructions. Reserve 1/2 cup of cooking water, drain the pasta and return it to the pot.
  6. Add about 1 cup of pesto and 1/4 cup of cooking water and toss to coat - add extra pesto and cooking water if it seems dry/depending on how much pesto you like on your pasta! Add the roasted vegetables and stir through.
  7. Serve the pasta sprinkled with extra parmesan. We often serve this with panfried fish as well.
  8. Place any left over pesto in an airtight jar or container and store in the fridge for 1-2 weeks