Quick Orecchiette Pasta with Kale Pesto
Easy and ready in minutes, this simple orrechiette pasta comes with a rich fresh herbs and kale pesto, making a delicious summer dish.
Servings: 2
Ingredients
- 1 bunch fresh kale roughly chopped (I used curly kale, but it works perfectly with Tuscan kale too)
- 1 small bunch fresh basil
- 2 fresh sage leaves
- 3 garlic cloves
- 1 cup toasted pine nuts
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp red chili flakes
- 1/2 lemon juice only
- Pinch sea salt
- 1/2 box 2 cups orrechiette pasta
- To garnish: toasted pine nuts red chili flakes, fresh lemon juice
Instructions
- Add the fresh greens, garlic, lemon juice and olive oil into the food processor and pulse a few times to obtain a mash.
- Add Dijon, chili flakes, salt and pine nuts, and pulse a few more times to incorporate.
- Transfer the mixture into a lidded jar. (pour a layer extra virgin olive oil on top of the pesto to keep longer in the refrigerator).
- Cook the orrechiette according to the instructions.
- Transfer into a large bowl, add 3 tbsp of the fresh pesto, mix to combine.
- Divide into serving bowls, garnish with toasted pine nuts and red chili flakes, drizzle with fresh lemon juice and olive oil and serve warm.
Notes
