- a bunch of kale cabbage - 1/2 Pieces
- pastes - 450 Grams
- toasted walnuts - 1/2 Glass (plus nuts for decoration)
- garlic - 1 tooth
- Parmesan cheese - 1/2 cup (plus cheese for sprinkling)
- fresh lemon juice - 1-2 Art. spoons
- Salt and pepper - To taste
- olive oil - 1/4 cup
1. Trim the stems off the kale cabbage and cut the leaves coarsely. Finely chop the garlic. In a large saucepan with salted water, boil the kale cabbage until ready, for 4-5 minutes. 2. Fold the prepared cabbage in a colander and rinse with cold water. Add the pasta in a saucepan and cook until cooked, according to the instructions on the package. Throw the pasta in a colander and drain the water, reserving 1/3 cup of macaroni liquid. Return the pasta in a saucepan. 3. Squeeze cabbage on a paper towel to remove excess water. In a food processor combine cabbage kale, walnuts, garlic and grated Parmesan cheese to a homogeneous paste consistency. 4. Season with salt and pepper, add the lemon juice. 5. While the combine is working, add olive oil and mix. 6. Stir the cooked pesto sauce with pasta. Add the reserved liquid to lightly dilute the sauce. 7. Sprinkle additional fried walnuts, grated Parmesan cheese and serve immediately.
Servings: 4