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