Tagliatelle with walnut and kale pesto
Serves: 2, with kale pesto left over
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Tagliatelle with walnut and kale pesto
Pesto is the ultimate back-of-the-cupboard recipe. Just about any mix of greens or herbs, nuts, cheese and an oil will do, with plenty of garlic and lemon juice to round it out. Our kale version is quick to whiz up and easily adaptable
Serves: 2, with kale pesto left over
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
481Kcal
Fat
21gr
Saturates
4gr
Carbs
50gr
Sugars
4gr
Fibre
12gr
Protein
17gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 10g walnut halves
- 150g wholewheat tagliatelle
- 100g kale, thick stems removed
- 5g Parmesan* shavings (or grated), to serve
For the kale pesto
- 40g walnut halves
- 70g kale, thick stems removed
- 40g Parmesan*, grated
- 3 garlic cloves, chopped
- 4 tbsp olive oil
- juice of 1 lemon, zest of ½
Step by step
- Preheat the oven to 180°C, 160°C, gas 4. Toast all 50g of the walnuts on a baking tray for 6-8 minutes until smelling nutty then tip onto a plate and leave to cool.
- Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook until al dente, around 10 minutes, adding 100g kale for the last 3 minutes. Drain, reserving a little of the pasta water.
- To make the pesto, add 40g of the walnuts, 70g of kale, the Parmesan and garlic to a mini blender along with the olive oil, lemon juice and zest. Whiz until mostly smooth, seasoning to taste. If it’s looking a little too thick, add a splash of the pasta water.
- Toss the drained pasta and kale with about a third of the pesto. Garnish with the extra grated Parmesan and serve. Store leftover pesto in the freezer in small portions, to use in future recipes. *Use vegetarian cheese if required.
