Give your pasta sauces a spin and turn these kale pesto noodles into a home favorite by adding an original touch to your recipe. Pesto is undoubtedly one of the most famous Italian pasta sauces. Although basil and pine nuts are not lacking in its original recipe, this time we are looking for two perfect substitutes that make a wonderful green sauce full of nutrients and perfect for everyone at home to eat vegetables that they would not consume in other formats.
This kale pesto can also be kept overnight but it is not recommended to keep it much longer because it could oxidize and lose its powerful green that we get thanks to blanching the vegetables.
How To Cook Kale Pesto Noodles
Clean the kale or kale very well and remove the thickest parts of the stems, all we want is to keep the leaves and tender parts. Heat plenty of water in a pot until it boils, add salt and blanch the kale for 30 seconds until it turns a bright green color. After that time, go quickly to an inverted water bath: ice water and salt. So that it cools completely. Drain very well.
In a blender or in a blender glass, place the kale leaves with a tablespoon of water, the pistachios, garlic and Parmesan and blend very well. When we have a thick paste, add the extra virgin olive oil and let it emulsify. If it has been very dense we could add a little more water until we achieve the desired texture. Season with salt and black pepper and reserve.
Boil the fresh pasta in plenty of salted water for three minutes, drain well and season liberally with the kale pesto to finish on top with a little lemon zest.