with kale sauce



400 g of GALLO tortiglioni

500 g of kale

1 garlic clove

Salt and pepper

100 g of parmesan cheese, grated

2 tablespoons of olive oil

1/2 a cup of walnuts


Step 1

Blanch the kale in hot water with salt for 20 seconds and remove.

Step 2

In a food processor, place the kale, garlic, parmesan, olive oil and walnuts. Blend until you get a kale ‘pesto’. If it is too thick, add a little bit of water. Set aside.

Step 3

Cook the pasta in abundant boiling water with a pinch of salt until al dente, strain and place in a big bowl. Mix with the pesto and serve with grated cheese.

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