Penne Pasta with Kale Pesto
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
Description
A delicious, quick and easy vegetarian meal.
Ingredients
Pesto (Makes 2 cups)
4 C (1L/160 g) kale, chopped
¾ cup (180 ml/100 g) pecan nuts, toasted
½ cup (125 ml / 50 g) Gruyère cheese, finely grated + extra to serve
4 tsp (20 ml) lemon juice
½ tsp (2.5 ml) salt
pinch pepper
1 C (250 ml) Westfalia Garlic Flavoured Avocado Oil
400 g penne pasta, cooked
2 (500 g) medium avocados, diced
handful basil leaves, to serve
Instructions
Pesto
Place the kale, pecan nuts, Gruyere cheese, lemon juice, salt, pepper and two thirds of the Westfalia Garlic Flavoured Avocado Oil in a food processor. Blend until fine. Whisk in the remaining oil.
Toss spoonfuls of the pesto through the warm, cooked pasta. Add as much pesto as you like. Keep the remaining pesto in a sterilised jar in the fridge for up to 5 days. Use as needed.
To Serve
Scatter the diced avocado and extra grated Gruyere cheese over the pasta and garnish with basil leaves.
Notes
To sterilise jars – wash the jars and lids in warm soapy water and dry upside down on a clean kitchen towel. Place the jars and lids on a baking tray with the open sides facing up and place in a pre-heated oven at 160 °C for 15 minutes. Fill and seal with a lid.
