March’s Kitchen Garden Recipe ~ Spaghetti with Kale Pesto & Lemon

Another great and easy recipe from Meike Peter’s book 365. This is a quick dinner for when you’ve spent all day working in the garden. Bring in some kale and begin!

Serves 4

280 grams trimmed kale leaves

4 large cloves of garlic

30 grams grated pecorino cheese plus more for serving

Olive oil, sea salt & ground pepper

400 grams dried spaghetti (I use quinoa spaghetti)

1-2 Tbsp freshly grated lemon zest

Coursely ground pepper

Blanch the kale leaves and garlic in a large pot of boiling salted water until the leaves are tender. Remove the kale and garlic and transfer to a large colander, reserving 1/2 cup of the cooking water. Quickly rinse the leaves and garlic in cold ater and squeeze the leaves gently.

Cook your pasta according to instructions, until al dente. Drain spaghetti, return to pot and drizzle with olive oil.

While pasta is cooking, puree the kale, garlic, 3 Tbsp of the reserved liquid and 30 grams of the grated cheese until smooth. If the pesto is too thick, add more of the reserved water and a little more olive oil. Season to taste with sale and pepper.

Divide the pasta among plates, add a generous dollop of the pesto with cheese and a little lemon zest and ground pepper.

Alternatively, you can mix the pesto with the pasta before serving. Enjoy!