Pistachio and kale pesto pasta

Pistachio and kale pesto pasta

Opt for seasonal kale pesto, which is a great match with burrata, rye bread, and lemon. It's also perfect for a winter twist in soups, meatballs, or on pizzas
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.