400 g linguine

2 cups kale, stem removed and chopped

1/2 cup almonds

1 tablespoon pinenuts

3 tablespoons extra-virgin olive oil





In a pot heat water for the noodles and once boiling cook the kale for 3-4 minutes. Remove the kale, setting aside 3 tablespoon of its water. Bring again the water to boil, add salt and cook the pasta as per instructions on the package. 

In the meantime blend the kale with all the other ingredients (including the water you set aside) until you obtain a pesto which you will add to the linguine once ready. Serve warm.


Note: to give more flavour to the pesto you might add 1 tablespoon nutritional yeast. If you wish to make this nut-free you can replace almonds and pinenuts with seeds, for example sunflower seeds

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