Reginette with Kale and dried tomato pesto
Ingredients
- 1 lb. Reginette
- 4 cups chopped Kale
- 10 dried tomatoes
- 3 tbsp almonds
- 2 tbsp pecorino cheese grated
- ΒΌ cup black olives
- 1 garlic clove
- extra virgin olive oil
- salt to taste
- chili seasoning to taste
- black pepper to taste
Instructions
- 1. Cut the Kale leaves into bite size pieces.
- 2.Season it in a non-stick pan with oil, garlic and chili, adding a drizzle of water. Cover and cook until just tender.
- 3.Bring plenty of salted water to a boil to cook the pasta and start preparing the pesto.
- 4.Combine the almonds, sun-dried tomatoes and grated pecorino cheese in a mixer, blending everything by adding a little oil to obtain a creamy mixture
- 5.Drain the Reginette al dente and toss with the prepared pesto, stirring in a little pasta cooking water. Add Kale and olives.
Notes
A vegetarians first course simple but creative: Reginette with Kale and dried tomato pesto is quick to prepare and very appetizing. The interesting combination that characterizes this dish is the touch of black olives and a pinch of chili that makes this pasta with Kale ideal for a savory dinner with friends.
Reginette with Kale and dried tomato pesto is a quick and easy dish which can be prepared for an informal dinner. A first course of creative pasta, an alternative to Linguine with cod, raisins and Kale, which once again demonstrates the versatility of this dish. In this vegetarian recipe, strong, slightly condensed flavors are combined with almonds for a very appetizing result.
Starring the Kale, a vegetable with extraordinary nutritional properties, I use tomatoes and black olives: three products that are truly excellent for your gastronomy. A traditional recipe to cook with Kale are the black cabbage soup or the Tuscan crostini with black cabbage. For a decidedly more contemporary proposal, perfect for an aperitif, try with Baked Kale Chips.
Reginette with Kale and dried tomato pesto is a quick and easy dish which can be prepared for an informal dinner. A first course of creative pasta, an alternative to Linguine with cod, raisins and Kale, which once again demonstrates the versatility of this dish. In this vegetarian recipe, strong, slightly condensed flavors are combined with almonds for a very appetizing result.
Starring the Kale, a vegetable with extraordinary nutritional properties, I use tomatoes and black olives: three products that are truly excellent for your gastronomy. A traditional recipe to cook with Kale are the black cabbage soup or the Tuscan crostini with black cabbage. For a decidedly more contemporary proposal, perfect for an aperitif, try with Baked Kale Chips.