Winter pasta dish with a Dutch twist of homemade kale pesto and smoked sausage.
Preparation
 Cook the pasta. Meanwhile, make the kale pesto: drain the kale well in a sieve and squeeze out as much moisture as possible. If you use fresh kale, you can fry it briefly in a pan and then let it drain as well.
 Put the kale in a food processor along with about 60 g pine nuts, Parmesan cheese, garlic, a dash of olive oil, a pinch of salt and pepper. Mix this into a coarse pesto. If it is still very dry, add an extra splash of oil.
 Drain the pasta and reserve a cup of the cooking liquid. Toss the kale pesto through the pasta with about half a cup of the cooking liquid to create a smooth pesto sauce. Then add the ricotta. Heat the smoked sausage and cut into cubes and spoon through the pasta along with some coarsely chopped walnuts. Serve the pasta with some tomatoes, leftover pine nuts and, if desired, some extra cheese.
Source: Leukerecepten by leukerecepten-nl.
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