Pasta with kale and cheese pesto and prawn skewers
Taverna Finest with citrus and herbs adds the creaminess to a classic round of everyday pasta with kale pesto. You can also use the pesto as a dip or as an accompaniment for cooked potatoes.
Method
Cook the pasta according to the packet instructions.
Remove the rib from the kale (i.e. remove the leaves from the stems) and put the leaves in a large bowl of cold water. Discard the stems.
Rinse the kale thoroughly, shake off excess water and put into a blender or mixer.
Add olive oil, cashew nuts, half of the salad cheese and blend thoroughly.
Add more oil or water if you want a thinner consistency. Season with salt.
Heat the pan with a little olive oil. Turn the garlic clove in the oil and place the prawns on the skewers.
Fry them in the pan until golden and cooked through.
Blend the pasta into the pesto, divide over four plates, and serve with the prawn skewers.
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