Kale Pesto Pasta with Pangrattato
Julia Frey of Vikalinka
This simple pasta, tossed with kale pesto and topped with garlic breadcrumbs, is the everyday dinner you will cook over and over again.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Italian
Servings 6
Calories 370 kcal
- 1 lbs short pasta such as casarecce, shells or rigatoni
- 4 tbsp kale pesto recipe or store bought pesto of any flavour
- salt to taste
- 50g/1/2 cup breadcrumbs I prefer Panko breadcrumbs
- 1 tbsp butter
- 1 clove garlic small or ¼ tsp garlic powder
- Parmesan for serving
Start by cooking the pasta in a large pot of salted water according to package instructions. While the pasta is cooking prepare the breadcrumbs. In a frying pan melt the butter, then add the minced garlic and fry for a few seconds over low heat, add the breadcrumbs and fry while stirring once in a while until golden for approximately 2-3 minutes. Remove from the pan and set aside.
Reserve ½ cup of pasta water and drain the rest in a colander. To the empty pot, in which you cooked pasta, add the pesto sauce with a couple of tablespoons of the hot reserved pasta water and mix to form a sauce. Add the pasta and toss to coat. You might need to add more water to make the sauce a bit runnier. Season with salt to taste and a bit of grated Parmesan cheese.
Sprinkle with the toasted breadcrumbs right before serving or serve the breadcrumbs separately in a bowl and allow people to help themselves to avoid them going soggy.
Calories: 370kcalCarbohydrates: 63gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 562mgPotassium: 188mgFiber: 3gSugar: 3gVitamin A: 260IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg