Fresh, quick and delicious lemon pappardelle with super nutritious basil and kale pesto. Great for mid-week dinner or lunch.
Bring a large sauce pan of water to boil and cook fresh pappardelle for 4 minutes.
In a meantime, make basil and kale pesto. Place all the ingredients into food processor and blitz until well combined. Add a spoon of water if you prefer your pesto a bit less thick.
Drain cooked pasta, drizzle with olive oil. Pour the pesto over pasta, add zest and juice of lemon, and toss all together. Top with toasted pine nuts and fresh basil leaves.