Elevate kale beyond traditional Dutch stamppot with this vibrant spaghetti dish featuring homemade pesto and savory chorizo.
Ingredients
Serves 4 | Prep time: 30 minutes
- 200 g chorizo
- 250 g cherry tomatoes
- 800 g kale (fresh leaves)
- 2 cloves garlic
- 60 g pine nuts
- 80 g freshly grated Parmesan cheese
- 4 tbsp olive oil
- 500 g spaghetti
- 2 tbsp butter
- Extra needed: food processor, hand blender, or mortar
Preparation Method
- Slice the chorizo. Wash and halve the tomatoes. Wash the kale leaves, remove tough stems and veins, and roughly chop the leaves. Peel and coarsely chop the garlic. Toast the pine nuts briefly in a dry frying pan. In a food processor, hand blender, or mortar, blend the kale with the garlic, 40 g pine nuts, 40 g Parmesan, and olive oil to form a smooth pesto.
- Cook the spaghetti in salted water according to package instructions. Meanwhile, heat the butter in a frying pan and sauté the chorizo with the tomatoes. Drain the spaghetti, reserving a splash of cooking water. Toss the pasta with the pesto, chorizo, tomatoes, and a bit of reserved water. Season with freshly ground pepper and salt to taste. Divide among warmed deep plates and garnish with remaining pine nuts and Parmesan.
Discover more kale recipes in the February issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood/Julia Hoersch
