Kale Pesto and Bacon Tagliatelle



  • 1 1/4 pounds kale (chopped)
  • 1/2 pound unsalted cashews (toasted)
  • 2 tablespoons white wine vinegar
  • 1 cup olive oil
  • 8 ounces Parmesan (grated)
  • 1 pinch granulated sugar
  • 1 pound tagliatelle (fresh)
  • 1/2 tablespoon oil
  • 3 1/2 ounces bacon
  • 1/2 cup heavy cream
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    1. Blanch the kale in boiling, salted water for 2 mins then drain and rinse under cold water. Place in a food processor along with the cashews and vinegar and pulse. Slowly trickle in the olive oil then mix in 6 oz Parmesan and the sugar and season. Transfer the pesto to a jar and keep in the fridge.
    2. Cook the pasta in boiling, salted water until tender. Meanwhile, heat the oil in a pan and fry the bacon for 5-7 mins until crisp. Set aside. Drain the pasta, reserving 1/4 cup pasta water. Toss the pasta, pasta water and cream together. Divide between 4 bowls then drizzle with the pesto, add bacon and sprinkle with the remaining Parmesan. Serve.
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