Difficulty: Medium
Preparation: 20 minutes
Cooking: 20 minutes
Serves: 3 people
Cost: low
Ingredients:
@pasta_magnatera Le-gusto Chickpea Pasta
400g Black kale
70g Shelled walnuts
About 3 tablespoons of milk (can be substituted with plant-based milk)
2 tablespoons Grana cheese (can be substituted with nutritional yeast flakes)
Oil as needed
Salt, pepper, soy sauce
Chili pepper
Butter or ghee (can be substituted with your vegan option)
Pomegranate
PROCEDURE:
After washing and chopping the black kale, boil it in salted water for 5 minutes.
(Keep some leaves aside to make chips)
Meanwhile, blend the walnuts, Grana cheese, oil, pepper, and milk in a mixer to obtain a thick cream.
Drain the kale and sauté it in a pan with garlic, oil, and chili pepper, deglaze with soy sauce, and blend in the mixer.
To make the chips, bake the leaves for 10 minutes at 180°C in a fan oven to dehydrate them before frying to make them crispy!
Season the tagliolini with kale pesto, plate, and form quenelles with the walnut cream, finish with pomegranate seeds to add freshness and acidity.
Add the chips for a crunchy touch that will create a WOW effect
Enjoy your meal!
