Special Diet

Kale and Pecorino Pesto Linguini

cook 30 mins
  • 375 g (12 oz) linguini
  • 300 g (10 oz) kale
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 100 g (3 1/2 oz) toasted pine nuts
  • 100 g (3 1/2 oz) mascarpone cheese
  • 100 g (3 1/2 oz) pecorino cheese, grated, plus extra shavings to garnish
  • 1/2 teaspoon grated nutmeg
  • salt and pepper
  • Cook the pasta according to the packet instructions.
  • Meanwhile, wash the kale well, remove any tough stems and chop roughly.
  • Heat the oil in a pan and sauté the garlic for 2–3 minutes. Add the kale to the pan. Cover and cook for 2–3 minutes, or until the kale starts to wilt.
  • Place the pine nuts into a food processor or blender and whizz until smooth. Tip in the mascarpone, pecorino and nutmeg. Whizz again.
  • Add the kale and garlic mixture and whizz until smooth. Season to taste.
  • Drain the pasta and return it to the pan. Add the pesto and toss to mix well. Serve garnished with shavings of pecorino.
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