Spaghetti with kale and parsley pesto
Take spaghetti to the next level with this delicious kale and parsley pesto recipe. Ready in just 20 minutes, this dish makes for a quick and easy meal.
- 1 bunch kale, trimmed, leaves torn
- 375g wholemeal spaghetti
- 1/2 cup flat-leaf parsley leaves
- 1 garlic clove, crushed
- 1/3 cup (25g) finely grated parmesan
- 1/4 cup (35g) hazelnuts, toasted
- 1/2 cup (125ml) olive oil
- 200g cherry tomatoes
- 100g fetta, crumbled
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange one-quarter of the kale leaves on the lined tray. Spray with olive oil spray and season. Bake, turning, for 5-7 mins or until crisp.
Meanwhile, cook the pasta following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid.
Place the parsley, garlic, parmesan, hazelnuts and remaining kale in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Heat a large frying pan over high heat. Spray with olive oil spray. Add the tomatoes and cook, tossing, for 5 mins or until tomatoes begin to collapse. Add the pasta, pesto and reserved cooking liquid and toss to combine.
Divide the pasta mixture among serving bowls. Sprinkle with the fetta. Top with crisp kale leaves.