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Fresh Spinach Linguine

With Homemade Kale Pesto & Pistachios

Cooking time

20 minutes

Servings

2 / 4

Calories

690 /serving

Fresh Spinach Linguine

With Homemade Kale Pesto & Pistachios

Tonight we guide you through the effortless and rewarding process of making your own pesto from scratch. This pesto owes its greatness to the combination of basil, spinach, lemon and Parmesan. We do this delectable creation proud by tossing it with fresh spinach pasta, crunchy sugar snap peas and toasted pistachios. It’s a wonder of textures and flavours, both comforting and satisfying.

We will send you:

60g Chopped kale
1 Bunch basil
15ml Minced garlic
50g Diced onions
1 Lemon
115g Trimmed sugar snap peas
25g Pistachios
225g Fresh spinach linguine
25g Parmigiano Reggiano

You will need:

Olive oil
2(4) tbsp Butter
Medium pot
Large pan
Strainer
Zester
Salt & pepper

Total Fat
32 g

Saturated Fat
12 g

Sodium
360 mg

Total Carb
79 g

Sugars
5 g

Protein
23 g

Fibre
7 g

Preparation

Make the pesto

Bring a medium pot of salted water to a boil. Zest and juice the lemon. Pick the basil leaves off the stems; finely chop the leaves. Roughly chop the kale. In a medium bowl, combine the kale, basil, lemon zest and ¾ of the Parmesan. Add the lemon juice and enough olive oil to create a rough paste; season with S&P to taste.

Toast the pistachios

Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a cutting board and wipe out and reserve the pan. Once cool enough to handle, roughly chop the pistachios.

Cook the pasta

Add the pasta to the pot of the boiling water, stirring gently to separate the noodles. Cook, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water (double for 4 portions), drain the cooked pasta.

Cook the snap peas

In the reserved pan, melt 2 tbsp butter (double for 4 portions) on medium-high. Once melted, add the garlic and onion and reduce the heat to medium; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until the aromatics have softened and the butter is lightly browned. Add the sugar snap peas and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring occasionally, 2 to 4 minutes, until crisp tender.

Finish & serve

To the pan of snap peas, add the cooked pasta, pesto and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the pesto (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency); season with S&P to taste. Divide the finished pasta between your plates. Garnish with the pistachios and remaining Parmesan. Bon appétit!