Recipe

Pesto Penne

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Pesto Penne

Penne pasta coated in basil pesto, kale, parmesan, lemon and toasted flaked almonds.




Ingredients to serve 2

  • 200g x penne
  • 50g x kale – cut off stalk, tear into pieces (5cm)
  • 25g x flaked almonds
  • 2 tbsp x pesto
  • ½ x lemon
  • 30g x parmesan – grate finely
  • ½ tsp x chilli flakes
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)

Ingredients to serve 4

  • 400g x penne
  • 100g x kale – cut off stalk, tear into pieces (5cm)
  • 50g x flaked almonds
  • 4 tbsp x pesto
  • 1 x lemon
  • 60g x parmesan – grate finely
  • 1 tsp x chilli flakes
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.

Step 3

Flaked almonds: Put a dry pan on medium to high heat. Add the flaked almonds to the pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside to cool.

Step 4

Pasta mix: Place a saucepan with lightly salted boiling water on high heat. Add the penne and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, keep about 2 tbsp of the pasta water and drain the rest. Keep the pasta (and the pasta water) in the saucepan and return to the stove on medium heat and drizzle with a little olive oil. Mix in the kale and cook (with the lid on) until the kale has wilted – about 2 minutes. Remove the pot from the heat and mix through the pesto. Add the chilli flakes and HALF the parmesan. Season with salt, pepper and lemon juice to taste.

Step 5

Serve in a bowl topped with the parmesan, lemon zest, toasted flaked almonds and black pepper. Drizzle with a little olive oil.