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Fusilli with kale pesto

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

to taste

Garlic

1 half

Grated Parmesan cheese

50 oz

Almonds

20 oz

Kale or black cabbage

300 oz

Wholewheat fusilli pasta

250 oz

first courses from Italy

Fusilli with kale pesto

Fusilli with kale pesto

vegetarian with gluten with lactose with nuts high in iron high in calcium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli with kale pesto

The black cabbage pesto has a truly unexpected, delicate and fresh. Recipe easy and fast.

Fusilli with kale pesto step 1

step 1

Wash and clean the cabbage removing the hard central part of the leaf.

Fusilli with kale pesto step 2

step 2

Do you cook for 10-15 minutes in a pot of boiling salted water.

Fusilli with kale pesto step 3

step 3

Do not throw away the cooking water of kale, but helping you remove it from the pan with a fork or a slotted spoon. Put then a bowl full of cold water to set the color.

Fusilli with kale pesto step 4

step 4

In the pot with the water thrown cabbage and cook the pasta.

Fusilli with kale pesto step 5

step 5

Meanwhile squeeze the cabbage and place in a blender with olive oil, half a clove of garlic, almonds and Parmesan, do not add salt.

Fusilli with kale pesto step 6

step 6

Chop finely and, if needed, add water to cook the pasta to blend the best pesto.

Fusilli with kale pesto step 7

step 7

Drain the pasta, set aside the cooking water and add to the pesto, taste and if necessary add a pinch of salt. Mix for good pasta and pesto adding the cooking water if needed. Done!

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