KALE PESTO CASARECCE
INGREDIENTS (SERVES 4)
1 cup Barilla casarecce pasta
large handful of kale, stems removed
handful macadamia nuts, halved
1 garlic clove, finely diced
2 anchovy fillets
small handful of pine nuts
Hillfarm garlic infused canola oil
1/4 cup parmesan
1 tbs Hillfarm apple cider vinegar
handful of red grapes, halved
Blanch the kale in a boiling pot of water for 30 seconds. Transfer the kale to a bowl of cold water to stop the cooking process and set aside.
Cook the pasta in a boiling pot of salted water for 12 minutes. Strain.
To make the pesto blitz the kale, macamadias, garlic, anchovies, pine nuts, lemon, parmesan pinch of salt, vinegar and a drizzle of oil until a paste is formed.
Mix the pesto through the pasta and serve with the grapes on top.