Ingredients

  • For the Pesto;
  • 100g Curly Kale, stalks removed
  • 30g Brazil Nuts
  • 2 tbsp Olive oil
  • 240g Linguine Pasta
  • 30g Kerrygold Salted Butter
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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.

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