Farfalle with kale pesto

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

10 min


4 servings

Made with



  • 1 pack Mitsides Farfalle 500g
  • 3 cups of kale
  • 2 cloves of garlic
  • ½ cup walnuts, roasted
  • 2 tablespoons lemon juice
  •  ½ teaspoon chili flakes
  • ¼ cup olive oil
  • ⅓ cup Parmesan (or nutritional yeast for the vegan version)
  • ½ teaspoon of salt
  • pepper


Pulse the garlic in a food processor. Add the kale, lemon juice, walnuts, chili, salt and pepper and continue to pulse. Add the olive oil and parmesan (or nutritional yeast) and pulse lightly until all the ingredients are mixed together. Add salt or lemon if needed.
In plenty of salted boiling water, cook the pasta following pack instructions. When the pasta is cooked, strain and serve along with the pesto.

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