Tag: Kerrygold Irish Butter

SERVES 4 PREP TIME 10 mins COOKING TIME 20 mins

INGREDIENTS

• 30g Kerrygold® Irish Creamery Butter 227g
• 240g Linguine Pasta
• For the pesto:
• 100g Curly Kale, stalks removed
• 30g Brazil Nuts
• 2 tbsp Olive oil

DIRECTIONS

1. Bring two saucepans of water up to a boil with a pinch of sea salt.
2. Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
3. In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
4. Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
5. Garnish with chopped brazil nuts and grated parmesan if desired.