Gluten free, vegan, delicious and ready in minutes. What more could you want?
Making a quick kale pesto is easy, and makes a great alternative to a traditional pesto if you want to change things up. The slight bitterness of Kale complements the sweetness of the creamy pumpkin filling within the Raviolini.
Make extra and keep in the fridge for other meals in the week such as a topping for your favourite meat or fish.
250g pack Dell'Ugo Pumpkin & Sage Raviolini (Buy now)
100g kalettes or prepared kale
25g pine nuts
1 clove garlic, roughly chopped
½ red chilli, deseeded and chopped
50ml extra virgin olive oil
Salt and freshly ground black pepper
Juice ½ lemon
Place half the kalettes in a food processor with the pine nuts, garlic and chilli and pulse until finely chopped. With the motor running add the olive oil and lemon juice and season to taste.
Bring a pan of water to the boil, add the remaining kalettes and cook for 2 minutes, then add the raviolini and cook for 1 minutes. Drain, reserving 2 tbsp of the cooking water.
Return the pasta and kalettes to the warm pan, pour over the pesto and stir to coat, adding a little pasta water to loosen if needed.