Lemon Pappardelle with basil and kale pesto

This lemon pappardelle with basil and kale pesto is the quickest way to delicious lunch or dinner! Ready in just 15 minutes, and bursting with fresh flavours!

Hey folks & happy new week!

And new, super quick idea for lunch or dinner, especially at this time of the year. Because let's be honest, the last thing we want to do, when the weather outside is super humid, is to cook. 

So we've been having super hot weather, and now it all turned into this humid, heavy air. For the last few days, I didn't feel like I've been living in UK. More like South- East Asia, minus the lovely ocean to cool you down, and a fantastic food on every corner...

And speaking of food and hot, humid weather, I think you would agree that naturally, we crave different, lighter and brighter dishes, when this time of the year comes around. And yes, I know that pasta can be seen as heavy, but I promise you, this lemon pappardelle is not! Bursting with fresh flavours  of zesty lemons, and no heavy sauces! Just simple pesto and good, old olive oil.

It's a complete opposite to my Creamy Cashew Carbonara, which is also great and super tasty (your words, not mine!), but just a tiny bit too heavy for this time of the year, if you ask me. So today's recipe is an alternative to everyone who loves pasta, but fancy a lighter option.

Basil and kale pesto adds burst of flavour and colour to this lemon pappardelle. Fresh basil is a must, but as it goes for kale, I'm using powdered stuff. And just in case if you don't know anything about powdered, dry kale, and why is it so good for you... When kale leaves are dried to make powder, the water content of the leaves is drastically reduced, which makes dried kale leaves extremely concentrated source of nutrients. Of course fresh kale is also great and super good for you, but occasionally, for convenience, I would use the dry stuff.

Also, dried kale has got many other, great uses in the kitchen. You can add it to salads, pasta dough, smoothies, juices, dips, and many, many more! You can buy it in a health- food shops and online, this stuff is reasonably priced and you get a good value for your money.

However, if you can't get your hands on any powdered kale, just use fresh or frozen one, roughly same amount as fresh basil, depending on your preference. It will taste just as good!

Another great thing about this lemon pappardelle is the fact that it can be served hot or cold. I have tried it as a cold version for lunch at work, and it did the job just fine. You can make a little salad to go with it, or perhaps some garlic bread, if you are into this kind of thing (I know I am!).

All of this, ready in just 15 minutes friends! Perfect for when you feeling lazy, or can't be bothered to cook for a long time on a sunny day!

Let me know if you try this, or any other of my recipes in the comments section below, or tag me in your social media!

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5 from 2 votes

Lemon Pappardelle with Basil and Kale Pesto

Fresh, quick and delicious lemon pappardelle with super nutritious basil and kale pesto. Great for mid-week dinner or lunch. 

Prep Time11 mins

Cook Time4 mins

Total Time15 mins

Course: Main Course

Cuisine: Vegan

Servings: 2 people

Calories: 201kcal

Author: Anna

Ingredients

• ▢ 200 g fresh pappardelle pasta (egg free if vegan)
• ▢ 1 tablespoon olive oil
• ▢ 2 medium unwaxed lemons (zest and juice)
• ▢ 2 tablespoon pine nuts (toasted)

For basil and kale pesto:

• ▢ 1 large bunch of fresh basil (plus extra few leaves to decorate)
• ▢ 2 teaspoon kale powder
• ▢ 2 tablespoon olive oil (extra virgin)
• ▢ 2 tablespoon white wine vinegar
• ▢ 2 tablespoon natural yogurt (dairy free)
• ▢ 1 teaspoon dijon mustard (optional)
• ▢ salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• 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.

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Nutrition

Calories: 201kcal

Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!