Kale pesto linguine with roasted tomatoes & crispy prosciutto
I've always loved a good homemade pesto, and with this one you have the added satisfaction of knowing that it's made with super healthy kale and walnuts. Stir through linguine, then top with delicious roasted tomatoes and crispy prosciutto for a perfect balance of flavours.
Servings: 2
Ingredients
for the pesto
- 3.5 ounces kale washed and with the tough stalks discarded
- smallish bunch of basil at least 25 or so leaves
- 1/4 cup walnuts just a good handful
- 1 large clove garlic minced
- 1.75 ounces parmesan cheese grated
- a couple of good squeezes of lemon juice add more to taste
- 2 tablespoons good quality olive oil
- salt and pepper to taste
rest of ingredients
- 5 ounces cherry tomatoes weight including the vine – or about 100 grams/3.5 ounces off the vine
- 6 slices prosciutto
- 7 ounces dried linguine pasta
Instructions
- Preheat the oven to 180C/355F.
- Put a large pot of water on to boil, then blanch the kale for about a minute. Remove it with a slotted spoon (so that you can re-use the water for the pasta), transfer to a colander, rinse under a cold tap and then squeeze out most of the water.
- In a food processor, blitz the kale with the basil leaves, walnuts, garlic, parmesan, lemon juice, olive oil and salt and pepper until you have a chunky paste.
- Slowly add a little water (at least 2 tablespoons) and pulse until your pesto is the right consistency (about the same consistency as a dip).
- Spray a baking tray lightly with oil, then arrange the tomatoes on the vine on it with the slices of prosciutto (it doesn’t matter if the meat is overlapping slightly). Bake for about 10 minutes, turning the meat half way through the cooking time.
- Meanwhile, cook the pasta according to the packet instructions in the water that you blanched the kale in. Drain, reserving some of the cooking water, then stir the pesto through the pasta. Loosen up the dish with a little of the cooking water.
- Serve the pasta out into bowls, topping with the tomatoes and prosciutto. Enjoy!
Nutrition
Calories: 824kcal | Carbohydrates: 84g | Protein: 29g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 589mg | Potassium: 754mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5495IU | Vitamin C: 76.1mg | Calcium: 411mg | Iron: 3.2mg
