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Pasta with kale pesto


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For 4 people
400 g of pasta
200 g of kale
4 tablespoons extra virgin olive oil
2 tablespoons blanched almonds
2 tablespoons nutritional yeast flakes
2 dried tomatoes in oil (optional)
1/2 clove garlic
1 pinch of cayenne pepper


Wash and cut into pieces the kale and cook it.
When cooked, blend it with the almonds, garlic, olive oil, yeast flakes, dried tomatoes, a pinch of cayenne pepper and salt. If necessary also add a tablespoon or more of water to make it more creamy.
Cook the pasta in boiling salted water, drain and toss with this delicious pesto.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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