Not any pesto,

Pica 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.

Heat a wok over high heat with a splash of olive oil and saute the leeks to check with kale and garlic.

Add 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.

Heat a large pot with plenty of water when boiling starts to cook the noodles.

For while adding sauteed in a 1-2-3 or food processor, and take half the nuts, olive oil, balsamic vinegar and parsley leaves.

Take a pinch of salt and pepper and process well, to leave a smooth paste and as homogeneous as possible.

Transfer the pesto to a bowl, add the remaining chopped walnuts and mix well.

When the pasta is ready, estílala well and then return it to the pot. Toaster set it on a low heat to avoid losing heat.

Add 4 to 5 are tablespoons pesto, incorporating well with the paste between.

Once 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.

What 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.