Recipe: Kale linguini with pistachio pesto

Who said pasta couldn’t be nourishing? There’s nothing like a big bowl of steaming, satisfying carby goodness when the temperatures plummet. Green pasta is nothing new – the italians have been knocking up spinach pasta for centuries, but this version uses kale instead and pistachios in a classic pesto mix to up the vibrancy of the green. Plus, if you’re a mega forward planner, just consider that pasta this shade of Elphaba emerald wouldn’t look out of place at next year’s Halloween table.

WARNING: mixing this handmade pasta will make you look like you’ve murdered The Jolly Green Giant barehanded, so make sure you don’t knead your pasta dough on any stainable surfaces, like wood, and wear an apron!




for the pasta

240g 00 strong pasta flour (you may need a bit extra for sprinkling on the dough as the kale paste makes the mix very wet)
50g kale, blanched and blitzed into a smooth paste with pinch of salt and pepper
3 eggs

for the pesto

100g parmesan, finely grated
100g pistachio nuts
200ml olive oil
bunch of basil
1 garlic clove


    • Start by rinsing the kale, removing any tough stalks and boiling for 5 minutes until tender in salted water. Blitz in a food processor with a tablespoon of the cooking liquor until smooth. Set aside to cool completely.
    • Pour the pasta flour onto a clean work surface and make a well in the middle. Crack the eggs into the well and, using a fork, gently begin to mix into the flour working from the middle out. When you’ve formed a rough dough, pour on your cold kale paste and prepare to get messy!
    • Mix the dough thoroughly by hand, kneading until the kale paste is distributed evenly and you have a lovely green colour throughout and the dough feels elastic and forms a soft ball. You may need to add an extra sprinkle of flour if it’s too sticky.
    • Wrap the pasta ball in cling film and refrigerate while you make the pesto. You can leave it in the fridge for a few hours if you want to make ahead of time.
    • Add all of the pesto ingredients into a food processor and blitz until combined – don’t blend too furiously as you want your pesto to retain a little bit of texture.
    • Set up your pasta machine and sprinkle the press with a liberal amount of flour. Set a plate with semolina scattered on it close by (this will stop the pasta from sticking together before you cook it).
    • Remove the pasta dough from the fridge and cut in half with a sharp knife. Halve again until you have four lumps of dough. Feed the first piece of dough through the pasta machine, starting on the widest setting. Always run the dough through the same setting twice, starting with the end that came out of the machine last. Repeat, adding more flour to ease the press until you’ve got to the finest setting on your machine and the dough is stretched smooth and thin.
    • When you’ve got your desired thin-ness of pasta, run the length through the linguini/tagliatelle setting to shred it into long noodles. Wrap these into loose spirals and place on the semolina-covered plate until you’re ready to cook.
    • Repeat with the three remaining dough pieces.
    • Set a large pan of water on to boil with a pinch of salt. When it’s bubbling, add your pasta and cook until just done- this should only take a matter of minutes as it’s so fresh. Always do a few tester noodles first to check timings!
    • Drain your cooked pasta, pop it back in the pan and gently stir through the pesto to coat. serve immediately with a dusting of parmesan and some crushed pistachios for crunch.

Created on request of fab, all-natural bath and beauty green gurus, Soaper Duper.