Lacinato kale pesto pasta

Serves four

• Whole grain pasta 320 g
  
• 1 bunch lacinato kale
• Walnut halves 20 g
• 2 tbsp of extra virgin olive oil (20 ml)
• Salt to taste

Nutritional information
Per serving: 361 Kcal

Environmental Impact

Per serving: 
129 grams CO₂ equivalence - carbon footprint
246 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean and de-rib the kale.

Bring a pan of lightly salted water to the boil, add the kale, and cook for 10 minutes.

Drain, but do not squeeze, and transfer to a blender. Set aside the cooking water.

Coarsely chop the walnuts and toast them in a non-stick pan.

When they are fragrant, add the walnuts to the kale and purée until smooth.

Continue blending, adding the oil and seasoning. Pour the pesto into a large bowl.

Cook the pasta in the cooking water.

Drain and add to the pesto, mixing well, with a drizzle of olive oil.

The Chef’s Advice

Dress the dish with a few chopped roasted walnuts and serve immediately. 

Nutritional Advice

Kale is packed with vitamin K which regulates blood clotting. Walnuts help to lower cholesterol and risks of heart disease.

Environmental Advice

Avoid food waste by considering your portion size.

Be creative in the kitchen! Using bits which are normally thrown away by experimenting with new recipes, flavours and pairings, is an excellent way to reduce waste. For example, in place of basil or kale, you could make a delicious pesto with broccoli stems, over-ripe tomatoes, or slightly wilted spinach.

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