The irresistible flavour of kale pesto is the perfect match for the firm, easily digested Senatore Cappelli pasta. Get ready for an absolutely delicious taste.
Senatore Cappelli pasta deserves a leading role on all our tables: tasty, nutritious, highly digestible, firm,, versatile. This month, I’m proposing a first course of kale pesto Senatore Cappelli pasta. Kale is a superfood rich in flavour and nutritional properties. It is a powerhouse of antioxidants, C vitamin, K vitamin, carotenoids, quercitin, manganese, copper, B-group vitamins, calcium and potassium.
Let’s get to work.
 4 servings |  Preparation time: 15 minutes |  Cooking time: 22 minutes |
Ingredients
280g Le Stagioni d’Italia Senatore Cappelli spaghetti
150g soft kale leaves
60g pine nuts
20g walnuts
two spoonfuls yeast
salt
extra virgin olive oil
unsweetened soya milk
one small red onion
apple vinegar
one spoonful sesame seeds
Preparation:
- Remove the central coarse leaves from the kale. The final weight of the tender part should be 100g.
- Immerse the leaves in salted boiling water for 20 seconds and then cool off in cold water.
- Toast the pine nuts and walnuts, blend them until floury. Add the wrung out kale leaves. Blend until creamy. Subsequently add yeast and mix.
- Add the olive oil and the soya milk to obtain a rich, not grainy, mixture.
- Thinly slice the red onion, brown in a pan with a dash of olive oil, a pinch of salt, two spoonfuls of water. When soft, simmer with the apple vinegar.
- Toast the sesame seeds.
- Cook the spaghetti in plenty of salted water.
- Drain the spaghetti and dress with kale pesto. Complete the dish with a touch of the sour onion mix and sesame seeds.
Cooking up good things
Awareness of our everyday actions. We can help preserve local territories and our environment through the food choices that we make. Choosing ingredients that are seasonal and as local as possible, means you can enjoy a range of tasty and nutritious raw materials and use fewer resources in getting products to our tables and you are also promoting local food specialities and culture. Follow all my recipes.
Silvia Cappellazzo
In addition to being a touring chef, I am also currently working as a teacher of 100% plant origin natural cuisine at a number of training institutions and cooking schools including the Università del Gusto, Terranostra Italia and Ascom. I work as a consultant for a range of restaurants and companies who are active throughout Italy, and as a naturopath for private individuals, with special focus on the sports field and the world of yoga.
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