Fettuccine with kale and pecorino pesto

AT A GLANCE

  • Serves 4 people

  • 380 gm dried fettuccine
  • 1 cup (firmly packed) kale
  • 1 cup (firmly packed) basil
  • 2 garlic cloves
  • 30 gm raw almonds
  • 30 gm finely grated pecorino, plus extra to serve
  • 140 ml extra-virgin olive oil
  • 1 tbsp lemon juice, or to taste
01   Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, reserving 50ml cooking water, and return pasta to pan.
02   Meanwhile, process kale, basil and garlic in a food processor until coarsely chopped, add almonds and pecorino, season to taste and process to combine. With the motor running, add oil in a thin steady stream until a smooth purée forms, add lemon juice and check seasoning. Toss with hot pasta, adding a little reserved cooking water if necessary, and serve hot with extra pecorino.

Topics:

AUTUMN, PECORINO, BASIL, ITALIAN, PASTA, KALE, GARLIC, MAIN, ALMONDS, FAST

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

JERRIE-JOY REDMAN-LLOYD , EMMA KNOWLES

FEATURED IN

Apr 2015

Apr 2015

View Full Site