This kale pesto linguine is stunningly delicious with aromatic basil, piquant garlic and parmesan, warm al dente pasta and flecks of fresh, zingy and salty preserved lemons.
Kale pesto not only has an amazing flavour, it's also super versatile. It goes fantastically well with a variety of different pasta types, drizzled over pizza, spread in sandwiches or even as a simple and delicious accompaniment to freshly baked bread.
Pesto can also be modified in so many ways to create something familiar yet fun and new, as is the case with this gorgeous pesto that adds the subtle flavour of kale with salty, zingy preserved lemons.
It's perfect for a meal with family and friends and can be whipped up on no time. What's not to like?
Ingredients
- 320 g (11.3 oz) linguine
- 75 g (2.6 oz) pine nuts
- 75 ml (2.5 floz) olive oil
- 1 garlic clove peeled and roughly chopped
- 1/4 tsp chilli flakes
- 90 g (3.2 oz) cut curly kale washed and dried
- 15 g (0.5 oz) basil washed and dried
- 75 g (2.6 oz) Parmesan or vegetarian hard cheese alternative grated
- 1 preserved lemon finely chopped, seeds removed
- pinch salt and pepper to taste
Equipment
Instructions
Put the linguine on to cook in a large pan of boiling, salted water. Aim to cook for 8-10 minutes, depending on how much bite you prefer.
Meanwhile, warm a pan over a medium heat and add the pine nuts.
Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn. Remove the pine nuts from the pan and set aside to cool.
Put 1/2 tbsp olive oil in the pan. Add the garlic, chilli flakes and a pinch of salt and pepper.
Fry for 1 minute until just colouring.
Add the basil and kale. Make sure it's dried with a salad spinner or by blotting with kitchen roll so as not to introduce too much moisture to the pesto.
Stir fry for a 1-2 minutes until just wilted.
Put the pine nuts, parmesan and remaining olive oil in a food processor.
Add the cooled kale mix.
Pulse until you have a coarse pesto. If your food processor bowl is large, you may need to scrape down the sides with a spatula a few times to get everything chopped.
Spoon the pesto into a bowl.
Add the preserved lemons.
Stir through, then season to taste. The lemons are typically salty, so you may only need pepper.
Drain the pasta and return to the pan.
Add the pesto.
Fold through.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect kale pesto linguine
Is kale pesto linguine easy to make?
This dish is super easy to prepare. The pesto is made in a food processor, so it's super quick, too.
The only thing to watch out is that the pine nuts can burn easily when toasting in the pan.
At first, they don't seem to be toasting at all, and you might think that they're never going to brown. Then suddenly, they'll start to change colour within mere seconds and can easily burn, so make sure to keep an eye on them.
Will I need any special equipment to make kale pesto linguine?
Ideally, you'll use a food processor to blend the pesto.
However, if you don't have one, you could finely chop the kale and basil using a cutting board and knife, use a pestle and mortar for the pine nuts and other ingredients, then combine them together in a bowl.
Where can I buy preserved lemons?
You should be able to find preserved lemons in a jar of brine in most supermarkets. Many smaller shops and delicatessens will also stock them. If you're really struggling to find them locally you will almost certainly be able to find them online.
You could also consider making your own. This Good Food recipe is excellent.
I haven’t got preserved lemons can I use regular lemons?
While the preserved lemons add a uniquely salty, zingy flavour to the dish, you can leave them out and still have a delicious pasta dish.
If you would like to keep the lemony dimension to the dish, you could substitute the preserved lemons for 1-2 tablespoons of fresh lemon juice, tasting as you add to make sure you get the correct balance of flavours.
In thee recipe, I've suggested that your pesto won't need salt because of the briny lemons, so if you're leaving them out, you might need a touch more seasoning.
Is kale pesto linguine suitable for vegetarians?
As long as you're careful to use a vegetarian hard cheese, this recipe is suitable for vegetarians.
Is kale pesto linguine suitable for vegans?
This kale pesto linguine is not suitable for a vegan diet as it contains cheese.
However, it can be easily turned into a vegan dish by using a vegan hard cheese. You could also use nutritional yeast flakes.
Is kale pesto linguine gluten-free?
This recipe contains wheat pasta, so is not gluten-free by default.
However, none of the other ingredients in this recipe naturally contain gluten, so if you use a gluten-free pasta, the whole recipe should then be suitable for a gluten-free diet.
Make sure to check the labelling on everything you use if you’re cooking for someone has a gluten allergy, intolerance or coeliac disease.
Is kale pesto linguine keto-friendly?
This dish is not keto-friendly as it contains pasta.
However, if you were to substitute the pasta for spiralised vegetables or low carb pasta alternative, you would be well on your way to a keto dish.
Is kale pesto linguine healthy?
This recipie is relatively high in fat, although mostly unsaturated. You should keep an eye on the salt content if serving to children and consider leaving out some of the preserved lemons, if appropriate.
We enjoy this pasta with plenty of salad as part of a varied, vegetable rich and balanced family diet.
Is kale pesto linguine safe to eat while pregnant?
Be sure to use a cheese that isn't mould-ripened if substituting Parmesan for something else.
There is nothing else in this recipe that should present a risk to pregnant women if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
A Mummy Too is not a medical advice website. The NHS has a great resource that will help review the latest advice regarding different types of foods that are safe to eat while pregnant in the UK, including different types of cheeses.
What goes well with this kale pesto linguine?
While delicious on its own, this pasta is lovely with crusty bread, fresh salad and, for the grown-ups, a glass of crisp white wine such as pinot grigio.
If you're really looking to push the boat out, the following recipes would pair really well as starters or side dishes.
How should I store kale pesto linguine?
Allow your pasta to cool, then transfer to an airtight container and place in the fridge within 2 hours of making.
How long does kale pesto linguine recipe keep?
If properly stored in the refrigerator, kale pesto linguine should keep for up to 3 days.
Can I freeze kale pesto linguine?
You can indeed freeze this dish as long as you get it cooled down and in an airtight container within 2 hours of cooking, then into the freezer. Do not put the lid on the container while the food is still steaming hot as excess moisture can increase the likelihood of freezer burn.
Once frozen, it should keep for a couple of months.
If you have rather a large amount left over, I'd recommend sharing it across a few containers or separating each portion into layers with greaseproof paper. That way, you won't have to defrost all of it at once.
What is the best way to reheat kale pesto linguine?
If frozen, defrost your kale pesto linguine in the fridge overnight.
When you're ready to reheat it from chilled, you can do so in a pan over a low heat, stirring often so it doesn't stick to the bottom. You may also want to add a tablespoon or so of water.
Do not let your pesto pasta get very hot as the oils will release from the cheese and your pesto will loose it's flavour and seem greasy.
You can also use a microwave safe bowl to heat your pasta up in the microwave. Again, go in very small bursts as overheating your pasta may result in a greasy, flavourless dish.
Whichever method you choose to reheat your kale pesto linguine, expect the pasta to be softer than when you originally made it, but still very tasty.
Can I leave kale pesto linguine out on the counter?
No, it's really important that you refrigerate your pasta as soon as it has cooled down, and definitely within 2 hours of making it.
Not doing so will leave it in the 'danger zone' of temperatures where harmful bacteria and pathogens can multiply quickly and lead to serious illnesses if eaten.
Can I make kale pesto linguine ahead of time?
You can certainly make the pesto ahead of time, just make sure to get it into the fridge as soon as it has been made, where it should last for up to 3 days.
I recommend boiling the pasta only when you need it if serving the dish hot, due to the risk of splitting pesto or overly soft pasta when reheating.
Can I make this kale pesto linguine in a different quantity?
As with most pasta dishes the only limiting factor is often the size of your pan!
It’s very easy to adjust this recipe to make more or less.
Simply scroll down to the recipe card towards the bottom of this post and hover your mouse (or tap your finger) over the portion number.
You will then be shown a slider, which you can move up and down to change the number of portions the recipe will make. As you do so, all of the ingredient quantities will automatically change accordingly.
If you have any questions about changing the quantities, just ask!
How can I make sure my pasta is perfectly cooked?
The best way to make sure that your pasta it isn't over- or undercooked is NOT to throw it at a wall or any other method that involves spaghetti gymnastics!
Your best measure is proper methodology and a timer.
Make sure you've got a large pan with plenty of salted boiling water. Don't add the pasta until you have a rolling boil.
Read the pack to see how long it takes to cook your pasta. In the UK, timings tend to lean towards softer pasta rather than al dente, so if the recommended cooking time is 10 minutes, I would be setting my timer for 8 minutes.
When the timer goes off, fish a strand of pasta out of the water and taste it. It should still have some bite, but not seem hard or chalky.
I like to drain my pasta just 30-seconds or so before it reaches my ideal texture as it will continue to cook a little bit while being drained and added to the pesto.
If you have overcooked your pasta then, unfortunately, there isn't any real way to undo this. Either start again or just chalk it up to experience. Unless it's vastly overcooked it should still be edible, so serve it up and just remember to set a timer next time.
How can I add/change the flavours in this dish?
One of my favourite things about pesto is how well it works with so many different flavours.
Try adding any of the following to your kale pesto linguine for an absolute treat:
- Pan fry halved cherry tomatoes with black pepper, then fold through the pasta for a little sweetness that bursts in your mouth.
- Pan fry sliced courgettes in butter and garlic, then fold through the pasta for a salty, garlicky, earthy addition.
- Lightly steam garden peas and asparagus spears to add some crunch and a light, refreshing note to the dish.
- Fried mushrooms or olives of any kind will help to give the pasta a more earthy and savoury tone.
- Shrimp or chicken cooked however you prefer will add a lot of tasty flavour and bite.
If you really want to change the dish then you could even forgo the pasta and simply have the pesto on a crusty baguette. Heavenly!
Print this kale pesto linguine recipe
Kale pesto linguine
Ingredients
- 320 g (11.3 oz) linguine
- 75 g (2.6 oz) pine nuts
- 75 ml (2.5 floz) olive oil
- 1 garlic clove peeled and roughly chopped
- 1/4 tsp chilli flakes
- 90 g (3.2 oz) cut curly kale washed and dried
- 15 g (0.5 oz) basil washed and dried
- 75 g (2.6 oz) Parmesan or vegetarian hard cheese alternative grated
- 1 preserved lemon finely chopped, seeds removed
- pinch salt and pepper to taste
Instructions
- Put the linguine on to cook in a large pan of boiling, salted water. Aim to cook for 8-10 minutes, depending on how much bite you prefer.
- Meanwhile, warm a pan over a medium heat and toast the pine nuts for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn. Remove the pine nuts from the pan and set aside to cool.
- Put 1/2 tbsp olive oil in the pan. Add the garlic, chilli flakes and a pinch of salt and pepper and fry for 1 minute until just colouring.
- Add the basil and kale and stir fry for a 1-2 minutes until just wilted.
- Put the pine nuts, parmesan, cooled kale mix and remaining olive oil in a food processor and pulse until you have a coarse pesto. If your food processor bowl is large, you may need to scrape down the sides with a spatula a few times to get everything chopped.
- Spoon the pesto into a bowl stir in the preserved lemons. Season to taste. The lemons are typically salty, so you may only need pepper.
- Drain the pasta and return to the pan.
- Add the pesto and fold through.
- Serve.
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annah says
Hi is it possible to use spinach instead, because kale is not always readily available?
Emily Leary says
Yes, absolutely.