Casarecce Pasta with Homemade Pesto

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves:6
Easy
Time: 25 minutes

INGREDIENTS:

2 cups basil leaves
75g pecorino cheese, finely grate
¼ cup pine nuts
1 lemon, zest finely grated, juiced
1 garlic clove
½ cup extra virgin olive oil
500g casarecce pasta
1 cup kale, torn
½ cup micro sorrel leaves, optional

METHOD:

  1. Combine the basil, pecorino, pine nuts, lemon zest and juice, garlic and olive oil in a blender or food processor. Pulse until the pesto is smooth. Put aside until needed.

  2. Cook the casarecce in a large pot of boiling salted water for 7 minutes or until just before al dente (slightly firm in the centre). Add the kale to the pot and cook for a further 2 minutes. Drain the pasta and kale. 

  3. Return the pasta and kale to the pot and stir in the pesto until the pasta is coated. Serve topped with sorrel leaves, if using..

If you ever have leftover pesto, pop it in ice cube trays and freeze for later! Easy!

“Presto, you have pesto!”