Cappelli variety spaghetti
with kale pesto

Preparation:

• Remove the central coarse leaves from the kale. The final weight of the tender part should be 100g.
• Immerse the leaves in salted boiling water for 20 seconds and then cool off in cold water.
• Toast the pine nuts and walnuts, blend them until floury. Add the wrung out kale leaves. Blend until creamy. Subsequently add yeast and mix.
• Add the olive oil and the soya milk to obtain a rich, not grainy, mixture.
• Thinly slice the red onion, brown in a pan with a dash of olive oil, a pinch of salt, two spoonfuls of water. When soft, simmer with the apple vinegar.
• Toast the sesame seeds.
• Cook the spaghetti in plenty of salted water.
• Drain the spaghetti and dress with kale pesto. Complete the dish with a touch of the sour onion mix and sesame seeds.