There are so many superfoods in this pesto, you’d be forgiven for assuming it won’t taste as delicious as it does!

Kale pesto pasta

Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

• 1/2 bunch kale, ribs removed (about 9 cups)
• 375-g pkg tagliatelle
• 1 1/2 cups grated parmesan, divided
• 1 cup walnut halves, toasted, plus more for garnish
• 1 cup frozen shelled edamame, thawed
• 1 garlic clove
• 1 tsp salt
• 3/4 cup olive oil

Method:

Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.

Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.

Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.

Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Serves 5 | Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire