Kale pesto pasta with peas
Yeung Man Cooking · ♥ 5K likes · 96.6K views · 9 min video
Read about pasta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 160 g fresh basil
- 160 g kale
Strip the kale leaves from the stalks and put them in the blender.
- 3 pieces garlic
- 1½ tsp salt
- pepper
- ½ cup almonds
Add the basil, garlic, salt, pepper, almonds, chili powder and olive oil.
- ¼ tsp chili powder
- ¾ cup olive oil
Blend on medium to medium-low, using the tamper if necessary.
Transfer the pesto to a container; keep in the fridge a couple of weeks or freeze, for example in ice cube trays.
Storing the pesto
- water
Bring a pot of water to a boil and cook the pasta to package instructions; save about a quarter cup of pasta water, then drain.
- ¼ lb pasta
- ¼ cup pasta water
- 1 cup fresh peas
- 2–3 tbsp pesto
Add the peas, 2 to 3 tbsp pesto and the pasta water and stir to combine.
- fresh cracked pepper
- fresh lemon juice
Plate, add fresh cracked pepper to taste and a squeeze of lemon juice.
Plating and tasting