RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 bunch Kale, trimmed, chopped
- 1 cup packed basil leaves
- ½ cup packed parsley leaves
- 4 cloves garlic
- Zest and juice of 1 lemon
- ¼ cup Cobram Estate Classic Extra Virgin Olive Oil, plus 1 Tbsp
- ¼ cup walnuts, chopped
- ½ cup shredded parmesan, plus 1 Tbsp
- Salt and Pepper
- 300gm Coles mini pasta shells
METHOD:
- In a food processor add the kale, herbs, garlic, parmesan, walnuts, lemon zest and juice and pulse to combine. Scrape down the sides and blitz on low while drizzling in the EVOO. Season with salt and pepper and blitz again to combine.
- Cook pasta as per packet instructions to al dente, strain and leave a small amount of water in the pot. Transfer the strained pasta back into the pot and spoon in ½ a cup of pesto and toss to combine. Divide into serving bowls, top with extra pesto, parmesan cheese and lemon if desired.
Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Dolcetto
Related Recipes
Spanish Chorizo Traybake
Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...
Sweet Potato & Chicken Salad
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...
Fijian Fish Curry
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...
Japanese Soba Noodle Salad
RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...
Fetuccini Alfredo
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...
Karaage Chicken
RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...
