Pistachio and Kale Pesto Pasta

What You'll Need

Let's Get Cooking

1. 1

   Put the kale in a heatproof bowl, pour over a kettleful of boiling water and leave to wilt for 5 mins. Drain, rinse under cold running water, squeeze out any excess water and pat dry using a clean tea towel.

   ~5m

   Ensure kale is very dry to prevent watery pesto.

2. 2

   Tip the kale into a food processor with 50g shelled pistachios, lemon zest, 50g finely grated grana padano, 100ml olive oil and some seasoning. Add a squeeze of the lemon juice and whizz to a paste. Adjust with more lemon juice, a splash of water or extra oil if needed.

   ~5m

   Taste and balance acidity to cut through the nutty richness.

3. 3

   Cook the pasta in a large pan of boiling salted water following pack instructions until al dente (typically 8-10 mins for short pasta). Drain, reserving 200ml of the cooking water.

   ~10m

   Al dente ensures pasta holds up to the pesto coating.

4. 4

   Meanwhile, heat a drizzle of olive oil in a frying pan and fry 50g breadcrumbs for 5-6 mins until golden and chewy. Season with salt and a squeeze of lemon juice. Remove from the heat.

   ~6m

   Stir frequently to avoid burning for even crunch.

5. 5

   Tip the drained pasta back into the pan with the pesto and reserved cooking water. Toss over low heat until glossy and emulsified. Taste and adjust seasoning.

   ~2m

   The starchy water is key for silky sauce texture.

6. 6

   Transfer to a warmed platter, tear over the burrata (if using), scatter with the breadcrumbs, drizzle with more olive oil and add grana padano shavings to serve.

   ~1m

   Serve immediately for warm, melty burrata.