Wholewheat pasta with kale pesto and white beans
Kale blended with toasted hazelnuts, garlic, parmesan and lemon makes a fresh green pesto, tossed with wholewheat pasta, white beans and cherry tomatoes. The usual version is topped with fried salt pork, and the pesto is often made with walnuts too.
- 25 minTime
- 19 minHands-on
- 4Portions
- ≈ 24 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 150 gKale, tough stalks removed
- 250 gWhite beans, 1 tin, drained
- 300 gWholewheat pasta
- 3 ½ tbspHazelnuts
- 1 cloveGarlic
- 40 gParmesan, finely grated
- 2 tbspOlive oil
- ½Lemon
- to tasteSalt
- to tasteBlack pepper
- 300 gCherry tomato
Method
- Bring a large pan of salted water to the boil for the pasta. Drop in the kale for 1 minute, lift it out with a slotted spoon and squeeze out the water. Rinse and drain the beans.
- Cook the pasta in the same water according to the packet instructions. Add the beans for the last minute to warm them through. Save 2 dl of the cooking water and drain.
- Toast the hazelnuts in a dry frying pan until fragrant. Blend the kale, nuts, garlic, parmesan, oil and the lemon juice into a coarse pesto. Season with salt and pepper.
- Halve the cherry tomatoes.
- Toss the pasta and beans with the pesto, adding pasta water until it turns creamy and coats the pasta. Serve topped with the cherry tomatoes.
The cost is estimated from Swedish grocery prices.
