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Recipe

Kale, lemon & garlic purée with pasta

This uncomplicated recipe is so incredibly full-flavoured. Kale has a more intense flavour than spinach and other greens, and is absolutely crammed full of iron, vitamins A and C and plenty of antioxidants – your body will love it! Paired with lemon and garlic, the purée adds a whopping load of nutrients to any pasta meal.

  • 10 mins cooking
  • Makes 1 cup
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Ingredients

Kale, lemon & garlic purée with pasta
  • 450 gram kale (green curly leaf)
  • 4 garlic cloves, peeled
  • 1 teaspoon sea salt
  • 2 tablespoon lemon juice
  • 1/2 cup olive oil
  • spaghetti, to serve
  • pine nuts, to serve

Method

Kale, lemon & garlic purée with pasta
  • 1
    Remove the thick, central stem from the kale and discard.
  • 2
    Half fill a medium pot with water, then add the garlic cloves. Bring to the boil.
  • 3
    Add salt and kale leaves and cook, uncovered, until tender enough to be torn – about 2-4 minutes.
  • 4
    Drain well, reserving the garlic cloves, and squeeze the excess water from the kale when cool enough to handle.
  • 5
    Process in a food processor for 1 minute, then add the lemon juice and start adding olive oil until you have a smooth, loose purée. Taste and add salt or more lemon juice to taste.
  • 6
    Add to cooked spaghetti and sprinkle with pine nuts to serve.

Notes

You can make this purée silky smooth or process less for a more rustic look.

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