Pasta with Kale Pesto and Betroot
The earthy sweetness of beetroot pairs beautifully with the savorykale pesto, while toasted pine nuts add a delightfully nutty crunch.
Step 1
Boil the kale in salted water until the stems are al dente. Remove the kale, but keep the water.
Step 2
Cook the pasta in the same water, then drain and reserve a glass of the cooking water.
Step 3
Roast the garlic over an open flame or in an oven at 400°F (200°C) until blackened on the outside and soft inside.
Step 4
Toast the pine nuts in a dry pan over medium heat until golden.
Step 5
In a blender or food processor, combine the kale, toasted pine nuts, Parmesan, soft roasted garlic, salt, and a drizzle of extra virgin olive oil. Blend into a smooth pesto, adding some cooking water if needed to thin your pesto.
Step 6
Dice the beetroot, then toss it with a bit of extra virgin olive oil, a drizzle of honey, a squeeze of lemon, lemon zest if desired, and salt.
Step 7
Combine the hot pasta with the kale pesto, adding a splash of the reserved cooking water if needed to loosen the sauce. Plate, then top with the beetroot mixture for a bright, sweet finish.