Not any pesto,
11 ingredients •
11 steps
• 50 MINUTOS
Cook time
35 min.
Prep time
15 min.
Skill level
Easy
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Choose your servings
1 - 2
Ingredients
11 ingredients
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- 200 grams Pasta (spaghetti)
- 75 grams Kale
- 1/2 units Leeks
- 1/2 teeth Garlic
- 25 grams Whole nuts
- 1/4 cups Olive oil
- 1/2 tbsp Balsamic vinegar
- 1/4 cups Parsley
- 100 grams Ricotta
- 1/4 tsp Salt
- 1 pinch Pepper
Steps
11 steps
- 1Pica leek including part of the green stem. Pica also kale leaves, stems getting rid before. Pica fine garlic and chop the walnuts into small pieces. Leave everything at hand.
- 2Heat a wok over high heat with a splash of olive oil and saute the leeks to check with kale and garlic.
- 3Add a few pinches of salt and pepper, and continue to saute until the kale is tender and soft, about 5 to 7 minutes. Turn off heat and let stand.
- 4Heat a large pot with plenty of water when boiling starts to cook the noodles.
- 5For while adding sauteed in a 1-2-3 or food processor, and take half the nuts, olive oil, balsamic vinegar and parsley leaves.
- 6Take a pinch of salt and pepper and process well, to leave a smooth paste and as homogeneous as possible.
- 7Transfer the pesto to a bowl, add the remaining chopped walnuts and mix well.
- 8When the pasta is ready, estílala well and then return it to the pot. Toaster set it on a low heat to avoid losing heat.
- 9Add 4 to 5 are tablespoons pesto, incorporating well with the paste between.
- 10Once the pasta is very green, transfer it to a feed or serve it on each plate. Distributed over several teaspoons of ricotta and serve immediately.
- 11What about Pesto what you can store in a jar and cover the surface with a layer of olive oil, so lasts several weeks in the refrigerator.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
327 | 40.1 | 14.1 | 13 |
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