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Pasta with kale pesto, almonds and cashew nuts

Pasta with kale pesto, almonds and cashew nuts

The kale is an amazing vegetable, rich in antioxidants, vitamins and mineral salts, it has a powerful action against the free radicals and has also an anti-inflammatory and anti-cancer effect. So, here for you this tasty and really healthy recipe with kale, that is used raw in order to obtain the maximum benefits from its properties.

Ingredients for 4 persons

320 g of whole grain spelt spaghetti
A handful of kale
1 clove of garlic
30 g of dried fruits (pine nuts, almonds and cashew nuts)
1 tablespoon of nutritional yeast flakes (optional)
Extra virgin olive oil
Sea salt
Rinse and dry the kale. Remove the bottom part of the central stem, that is tough, and cut coarsely the rest of the leaves into pieces. Put in the blender some grains of sea salt, the kale, the garlic, the dry fruits and, if you like, also the nutritional yeast flakes, blend all the ingredients. Pout the pesto in a bowl and add as much oil as it is needed in order to obtain a creamy pesto. Cook the pasta in accordance with the timing reported on the pack and drain it “al dente”. Serve the pasta seasoned with kale pesto.
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