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Fresh lemon poppardelle with basil and kale pesto | via @annabanana.co

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. 

Course Main Course
Cuisine Vegan
Prep Time 11 minutes
Cook Time 4 minutes
Total Time 15 minutes
Servings 2 people
201 kcal
Author Anna

Ingredients

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

For basil and kale pesto:

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

Instructions

  1. Bring a large sauce pan of water to boil and cook fresh pappardelle for 4 minutes.

  2. 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.

  3. 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.