Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
For the pesto
- 150grams kale, destalked, chopped
- 1 bunch basil, fresh, leaves picked
- 50grams parmesan, grated
- 4tablespoons extra virgin olive oil
- 1/2teaspoons chilli flakes
- 350grams penne, divided
- 120grams pine nuts
- 1tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 medium lemon, juiced and zested
- 1 ball burrata
- 1 pinch cracked black pepper
Nutrition per serving
2500kJ / 595Cal
2500 Kilojoules or 595 Calories
29% of daily energy intake*
Protein
24.2grams
Fat
38.7grams
Carbs
33.2grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This kale pesto pasta is packed with Italian flavour and creamy burrata.
Method
Step 1 of 5
Add all the ingredients for the pesto to a blender and blitz until you have a smooth sauce.
Step 2 of 5
Bring a large saucepan of water to the boil and cook the pasta according to pack instructions - 8 minutes or so until al dente. Reserve a cup of starchy water and drain.
Step 3 of 5
Heat the olive oil in a large saucepan on a medium high heat and cook the pine nuts for 2-3 minutes until lightly golden. Add the garlic and lemon zest and cook for 2 minutes.
Step 4 of 5
Add the pasta to the saucepan and pour over the kale pesto and lemon juice, mixing well. Add as much starchy water to the pan as needed to loosen the sauce and coat all the pasta.
Step 5 of 5
Serve in bowls with torn burrata and cracked black pepper on top.
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