Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients – perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to
Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients - perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to whip up a quick supper with wholemeal spaghetti, after a hectic day and a nearly bare fridge. Despite the simplicity, this dish still packs in plenty of greens and those all-important healthy fats. If you’re craving more protein, feel free to add chicken, prawns, bacon, extra nuts or your favourite cheese for an extra boost.This recipe was created for Natural Life Magazine using Udo's Choice Oil
Serves:
2
Course Dinner, Lunch
Diet Child Friendly, Dairy Free, Gluten Free, Vegan, Vegetarian
Servings 2
Ingredients
- 200 g wholemeal or gluten-free spaghetti or pasta of choice
- 1 large bunch of kale stems removed and finely shredded (approx. 150g prepared weight)
- 60 g walnuts toasted and finely chopped
- 60 ml Udo’s rocket and walnut pesto see other recipe (4 tbsp)
- Salt and pepper to taste
- Extra Udo’s Choice oil to drizzle
Method
- Boil a large pot of salted water. Add spaghetti and cook al dente, about 10 minutes, or follow instructions on pack.
- A few minutes before pasta is cooked add shredded kale to the water and stir gently.
- Scoop out about ¼ cup of pasta water and set aside. Drain the pasta and kale in a colander and return it to the pot. Add the pesto and toasted walnuts and some of the reserved pasta water (if needed). Gently toss to combine and add extra seasoning to taste. Serve at once, with extra pesto on the side if desired. Or alternatively drizzle with a little extra Udo’s Choice oil.
Maggie's Tips
How to Prepare Kale:
- Rinse kale leaves thoroughly in cold, salted water to remove any dirt or little creatures. Drain in a colander. To De-stem: Holding the kale stalk by the stem with one hand, use the other to strip away the dark green leaf. You can discard the stems or save them for smoothies or stocks. Stack a few leaves on top of each other and fold them loosely. Using a sharp chef’s knife, finely slice the leaves into thin ribbons. Work in small bundles if needed.
- Gluten-Free: Use GF pasta
- Udo’s Rocket and Walnut Pesto
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