Super pasta.
Delicious Kale Spaghetti with Kale Kalot/Oak Mesica
The fleshy kale leaves are considered one of the healthiest and most nutritionally rich foods, what people like to call a superfood.
Between the end of winter and the beginning of spring, we brought a recipe that honors them in a pot, and here is another fun and delicious way to incorporate them into the menu with ease - a spaghetti dish with green kale pesto, fresh and springy.
Perfect for lunch or dinner, and also simple and convenient to pack for work.
Spaghetti Kale
Ingredients for the recipe
For kale pesto:
1 Tsorurkeil
5 cloves of garlic
1 teaspoon of salt
1 teaspoon ground black pepper
4 tablespoons olive oil
4 tablespoons pine nuts
½ cup of basil
For the pasta:
1 package thin spaghetti
1 tablespoon coarse salt (for cooking the pasta)
1 cooking cream 15% (or coconut cream)
⅔ the cooking spells of the pasta
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Preparation
How do you make spaghetti kale?
1
Remove hard stems from the kale if there are any, roughly chop the leaves and place in a food processor along with the garlic, basil, pine nuts, olive oil, salt and pepper.
Grind until you get a kale pesto spread.
2
Cook the spaghetti in a pot with boiling water and a spoonful of salt according to the manufacturer's instructions and filter.
Save half a cup of the cooking water.
3
In a saute pan or a wide pan, heat a cup of cooking cream over a low flame.
Add the kale spread and half a cup of the pasta cooking water, and mix.
4
Add the spaghetti and stir until all the sauce is absorbed.
Serve hot.
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