Spaghetti with kale pesto

Ingredients for 4 servings:

• 100 g kale, approx.
• 100 g hazelnuts, whole
• 1 lemon(s), untreated
• 1 avocado(s)
• 2 cloves garlic
• 100 ml olive oil
• Salt and pepper, black, freshly ground
• 500g spaghetti
• e.g. hard cheese, Italian, freshly grated or sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Trim and wash the kale, then blanch it in boiling water for about 4 minutes. Then remove it, refresh it in ice water, and pat dry. Chop 50g of hazelnuts. Grate the zest of the lemon. Halve the lemon and squeeze out the juice. Halve the avocado and remove the pit. Scoop the avocado flesh out of the skin and dice it. Peel and chop the garlic cloves. Puree everything with the olive oil and about 1/2 teaspoon of salt, and season with pepper. Cook the spaghetti in boiling salted water until al dente. Chop the remaining hazelnuts and toast them in a non-stick pan without adding any fat. Drain the spaghetti, let it drain, and toss with half of the kale pesto. Arrange on plates and sprinkle with the chopped, toasted hazelnuts. Sprinkle with cheese, if desired. Serve with the remaining kale pesto.