Pistachio And Kale Pesto Pasta Recipe
Opt for seasonal kale pesto, which is a great match with burrata, rye bread, and lemon. It's also perfect for a winter twist in soups, meatballs, or on pizzas
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Ingredients
- 200g whole-leaf kale torn into pieces, thick stems removed
- 30g shelled pistachios
- 1 lemon zested and juiced, plus extra zest to serve
- 25g Grana Padano finely grated, plus extra shavings to serve
- 4 tbsp olive oil plus a drizzle and extra to serve
- 300g penne rigatoni or other short pasta
- 1 slice of rye bread blitzed into coarse breadcrumbs
- 1 ball of burrata
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