Fast Recipes

Fettuccine with kale and pecorino pesto

Fast recipe for fettuccine with kale and pecorino pesto.

By Emma Knowles
  • Serves 4
  • Print
Fettuccine with kale and pecorino pesto


  • 380 gm dried fettuccine
  • 1 cup (firmly packed) kale
  • 1 cup (firmly packed) basil
  • 2 garlic cloves
  • 30 gm raw almonds
  • 30 gm finely grated pecorino, plus extra to serve
  • 140 ml extra-virgin olive oil
  • 1 tbsp lemon juice, or to taste


  • 1
    Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, reserving 50ml cooking water, and return pasta to pan.
  • 2
    Meanwhile, process kale, basil and garlic in a food processor until coarsely chopped, add almonds and pecorino, season to taste and process to combine. With the motor running, add oil in a thin steady stream until a smooth purée forms, add lemon juice and check seasoning. Toss with hot pasta, adding a little reserved cooking water if necessary, and serve hot with extra pecorino.