Tagliatelle with Kale and Walnuts

Ingredients

• 400 g tagliatelle
• 200 g kale
• 1 tbsp butter
• 100 g walnut kernels
• 1 Garlic clove
• 0.5 bunch Basil
• 2 tbsp parmesan (freshly grated)
• grape seed oil
• Sea salt
• pepper (ground)

Instructions

1. 1.

   Cook tagliatelle al dente in salted water according to package instructions.

2. 2.

   Wash kale leaves, trim and cut into pieces. Briefly blanch in salted water, shock with cold water, then drain.

3. 3.

   Peel garlic and remove basil leaves. Blend both with walnut kernels and a splash of oil. Gradually add more oil until a creamy pesto forms. Fold in parmesan and season with salt to taste.

4. 4.

   Toss kale in hot butter, seasoning it with salt and pepper.

5. 5.

   Distribute drained tagliatelle on preheated plates, top with kale, spread pesto over it, and serve immediately.