Zucchini spaghetti with rocket pesto and basil
by
108 recipes
Pasta with kale pesto
ingredients
servings
4
Basil
4 leafs
Grated Parmesan cheese
to taste
Lemon juice
1 spoon
Salt
to taste
Pepper
to taste
Wholewheat fusilli pasta
120 oz
Chili pepper
to taste
Sliced almonds
1 spoon
Kale or black cabbage
400 oz
Broccoli
200 oz
single courses from world
Pasta with kale pesto
Pasta with kale pesto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pesto is super versatile and can last in the fridge for weeks.
preparation
step 1
Boil the water and cook the pasta following the instructions in the package.
step 2
Add the leaves of kale, basil, parmesan, almonds, lemon juice, salt and pepper in a blender. While whisk, slowly pour the olive oil and blend to the desired consistency.
step 3
Heat a large non-stick pan over medium-high heat. Add the chili to the pan and cook for 2 minutes. Add the broccoli flowers to the pan and cook for another 5-8 minutes or until the broccoli is cooked to your liking.
step 4
Add the cooked pasta to the pan and 2 tablespoons of the pesto to the pasta. If you need more, add more. Serve the hot pasta with a sprinkling of Parmesan cheese on top.
