Preparation time15’
Cooking time15’
Level of difficultyEasy
100 gr. kale leaves, coarsely chopped (about 2 cups)
20 gr. fresh basil leaves
50 gr. grated parmesan
70 gr. olive oil
1 pinch of bukovo
2 tablespoons fresh chopped thyme
Grate and juice of 1 lemon
1 teaspoon garlic, melted
Salt and pepper
350 g wholewheat spaghetti
3 tablespoons salted butter
110 gr. walnut kernels, coarsely chopped
1 ball of fresh mozzarella cheese, at room temperature
1. In a blender, add the kale, the basil, the parmesan, the olive oil, the boukovo, the thyme, the zest and lemon juice, the garlic, the salt and the pepper. Beat until the mixture is smooth. If necessary, put some of the pasta cooking water.
2. Boil a large pot of salted water. Cook the pasta according to the instructions on the package. Then drain.
3. Meanwhile, in a large pan, heat the butter and fry the nuts. Cook for 5 minutes, stirring occasionally, until the butter is golden brown and the nuts are cooked through.
4. Put the pasta in the pan with the nuts. Add the kale pesto and stir.
5. Divide the spaghetti in a bowl and break the fresh mozzarella on the plates. Finish with some fresh herbs.
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