Lemon Kale Pasta with Future Fresh Baby Kale

Lemon Kale Pasta with Future Fresh Baby Kale

Make this Recipe with our


  •  cup pine nuts, (50g)
  • 2 tbsp olive oil
  • 4 fat cloves of garlic crushed
  • ½ tsp black peppercorns
  • 1 pack Future Fresh Baby Kale
  • 250 g spaghetti (3 ½ cups) dry weight
  • 1 large handful of fresh flat leaf parsley chopped
  •  cup finely grated vegetarian parmesan cheese (30g) + more for serving
  • 1 large unwaxed lemon, zest and juice + lemon wedges for serving
  • ½ tbsp extra virgin olive oil
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper


  • Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
  • Bring a large saucepan of salted water to the boil then cook the pasta until al dente.
  • Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
  • Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
  • Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. 
  • Stir in the lemon juice, lemon zest and salt and cook for a minute.
  • Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes. 
  • Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.