Ingredients

  • For the Pesto;
  • 100g Curly Kale, stalks removed
  • 30g Brazil Nuts
  • 2 tbsp Olive oil
  • 240g Linguine Pasta
  • 30g Kerrygold Salted Butter
6101e64b-7743-46ee-a900-53c5a697f8b1

Directions

1. Bring two saucepans of water up to a boil with a pinch of sea salt
2. Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
3. In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
4. Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with
the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately. Garnish with chopped brazil nuts and grated parmesan if desired.

explore our

Similar Recipes

Desserts

Grilled Peaches with Pistachio Brittle & Greek Yoghurt

Preheat the grill to high. Line a sturdy baking sheet with parchment...

Breakfast

Granola and Banana Breakfast Bars

...

Serves 12

Blueberry Pancake Stack

In a mixing bowl, whisk the eggs and milk together. Gradually add the...

Serves 4 (makes 8)
Main courses

Leg of Lamb with Rosemary and Irish Butter

No Easter meal is complete without a roast leg of lamb, indeed it's delicious...

Main courses

Spring Vegetable Risotto

1. In a heavy bottomed pan, heat half of the butter and the olive oil over a...

Serves 4
Baking

Cinnabon Rolls

This recipe is made using a bread machine, howeve...

Desserts

Rhubarb and Elderflower Cake

...

Serves 6-8
see more