Linguine mit Grünkohlpesto

Zutaten

• 320 g linguine
• 75 g pine nuts
• 75 ml olive oil
• 1 cloves garlic (peeled and roughly chopped)
• 1/4 tsp chilli flakes
• 90 g cut curly kale (washed and dried)
• 15 g fresh basil (washed and dried)
• 75 g Parmesan or vegetarian hard cheese alternative (grated)
• 1 preserved lemon (finely chopped, seeds removed)
• pinch salt and black pepper (to taste)

Zubereitung

1. 1

   Put the linguine on to cook in a large pan of boiling, salted water. Aim to cook for 8-10 minutes, depending on how much bite you prefer.

2. 2

   Meanwhile, warm a pan over a medium heat and toast the pine nuts for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn. Remove the pine nuts from the pan and set aside to cool.

3. 3

   Put 1/2 tbsp olive oil in the pan. Add the garlic, chilli flakes and a pinch of salt and pepper and fry for 1 minute until just colouring.

4. 4

   Add the basil and kale and stir fry for 1-2 minutes until just wilted.

5. 5

   Put the pine nuts, parmesan, cooled kale mix and remaining olive oil in a food processor and pulse until you have a coarse pesto. If your food processor bowl is large, you may need to scrape down the sides with a spatula a few times to get everything chopped.

6. 6

   Spoon the pesto into a bowl stir in the preserved lemons. Season to taste. The lemons are typically salty, so you may only need pepper.

7. 7

   Drain the pasta and return to the pan.

8. 8

   Add the pesto and fold through.

9. 9

   Serve.