Spaghetti with a kale- and hazelnut pesto
finished with a touch of lemon and cayenne pepper
Inspired by the classic Italian pesto, this recipe uses the nutritious leaf enhanced by nutritional yeast and hazelnuts.
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, gluten
Utensils:
(Hand) blender
Ingredients
Spaghetti
Garlic
Kale
Roasted hazelnuts
Lemon
Dried chilli
Nutritional yeast
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3489
834
44
5
91
3
7
25
91
67
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
For the spaghetti: boil plenty of water in a medium saucepan and optionally add salt to taste. Once the water boils, add the pasta and let it cook for 7 minutes. Drain the water and reserve 1/4 of the cooking water.
2.
Wash the kale leaves. Remove the stems and chop the leaves. Peel the garlic.
3.
For the pesto: add the kale leaves, half of the hazelnuts, the juice of half a lemon, 1/4 of the chilli without seeds, nutritional yeast and 4 tablespoons of olive oil to a mixing jar. Blend everything to a smooth sauce. Optionally season and set aside.
4.
Place the pasta back in the saucepan and add the pesto and the cooking liquid. Mix it all together until all ingredients are nicely integrated.
5.