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🍝 Spaghetti with fresh kale pesto

554 kcal · 30 min · 4 servings

Spaghetti with fresh kale pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the kale thoroughly and shake it dry.
  2. 2. Remove the tough central stems from the kale.
  3. 3. Chop the kale leaves into coarse pieces.
  4. 4. Peel the garlic cloves.
  5. 5. Wash the lemon under hot water.
  6. 6. Grate about one teaspoon of fine lemon zest.
  7. 7. Halve the lemon and squeeze out the juice.
  8. 8. Bring about five liters of water with salt to a boil in a large pot.
  9. 9. Add the kale and the garlic to the boiling water.
  10. 10. Blanch (cook briefly in boiling water) the vegetables for about three minutes.
  11. 11. Remove the kale and garlic from the water using a slotted spoon.
  12. 12. Place the vegetables into a tall container.
  13. 13. Add the spaghetti to the boiling salted water.
  14. 14. Cook the spaghetti for about nine minutes until al dente (firm to the bite).
  15. 15. Add the lemon zest to the tall container with the kale.
  16. 16. Add one tablespoon of lemon juice to the container.
  17. 17. Add four tablespoons of olive oil to the container.
  18. 18. Add five tablespoons of grated Parmesan to the container.
  19. 19. Ladle off about 100 milliliters of the pasta cooking water.
  20. 20. Add the ladled cooking water to the container.
  21. 21. Puree the kale finely to make the pesto.
  22. 22. Add a little more cooking water if needed.
  23. 23. Season the pesto to taste with salt and pepper.
  24. 24. Drain the spaghetti in a colander.
  25. 25. Place the still moist spaghetti back into the pot.
  26. 26. Mix the spaghetti thoroughly with the pesto.
  27. 27. Serve the spaghetti with kale on plates.
  28. 28. Enjoy your meal!
  29. 29. Tip: Sprinkle the dish with a little extra Parmesan if desired.

Nutrition per serving