Beetroot and Kale Risotto with Feta Cheese
By Cooking with Kale author Rena Patten.
1/3 cup pine nuts
2 cups basil leaves
450g dried spaghetti
1/3 cup Parmesan cheese, grated
3 garlic cloves, roughly chopped
1 cup extra virgin olive oil
Salt and freshly ground black pepper
In a food processor, mix together pine nuts, basil, garlic and parmesan until mixture is roughly chopped.
Meanwhile, cook spaghetti until al dente.
While blending basil mixture, add olive oil in a thin stream until mixture is smooth but retains texture. Be careful not to over-process. Season with salt and pepper.
Mix in pesto with pasta until completely coated. Serve with Parmesan.