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Spaghettini with kale pesto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 680
  • Fat about 29g
  • Carbohydrates about 74g
  • Protein about 28g
This is needed
This is needed for 4 people
Kale pesto
  • 100 g kale, chopped
  • 2 garlic clove, chopped
  • 0.75 dl olive oil
  • 0.5 dl water
  • 0.5 tsp salt
  • 1 organic lime, use grated zest, all of the juice
  • 80 g grated Parmesan
  • 100 g kale, chopped
  • 400 g pasta (e.g. spaghettini)
Poached egg
  • 1 dl vinegar
  • 1.5 litres water
  • 4 fresh eggs
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Kale pesto
Puree the kale, garlic, oil and water with the lime zest and lime juice, season with salt, stir in the cheese.
Cook the kale in boiling salted water for approx. 10 mins., add the spaghettini, cook until just al dente, set aside approx. 150 ml of cooking water, drain the spaghettini. Mix the reserved cooking water with the pesto, return to the pan along with the spaghettini, mix.
Poached egg
Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove, drain, serve with the spaghettini, season.