Once upon a time I had a brother who would not eat green vegetables, so I came up with this recipe as it wasn’t vegetables – it was pesto 🙂 This brother now lifts, so eats his veg however this recipe is a family favourite now. Delicious hot or cold and brought out for family picnics.
The curly kale in the pesto gives a lovely textual crunch to the soft pasta.
I love this with cold roast chicken and a tomato salad.
This makes at least 10 portions so you can reduce to fit your needs.
Macros per 100g:
Calories 146, Fat 9.63g, Carbs 8.07g, Fiber 0.78g and Protein 6.51g
- 500g Fusili Pasta
- 200g Pine Nuts
- 200g Grana Padano
- 250g Ricotta
- Pinch of Sea Salt
- 1 Tbsp Olive Oil
- 4 Cloves of Garlic
- 200g Curly Kale
You will need:
- Food Processor
- Scales / Measuring Spoons
- 2 x Large Saucepans
- Sharp Knife
- Chopping Board
Put your pasta into first large saucepan and cook as per instructions
Pop your pin nuts into food processor
Add your grana padano cut up
Add your ricotta and salt then blitz
Cut up your garlic
Add olive oil to second saucepan
Add your kale and cook for 2 minutes
Then your garlic and cook for a further 2 minutes
Add the kale and garlic to the food processor and blitz
Add to the strained pasta and stir until well combined
Serve hot or cold and enjoy.
This keeps well in an airtight container.