Ingredients:

• Explore Cuisine Edamame Spaghetti
• 200g of kale (raw and cleaned - by separating the leaves from the central stem)
• 15g of fresh basil
• 40g of parmesan cheese
• 45ml of olive oil
  
• 70g of walnuts
• 2tbsp of butter
• 1tsp of fresh thyme
• Juice of half a fresh lemon
• 150g of burrata cheese
• Salt and pepper as taste

Instructions:

1. Bring a large pot of salted water to boil. When boiling, add the kale and cook for 2-5 minutes. Transfer the blanched kale to a blender and keep the cooking water boiling for the pasta
2. In a electric food processor, add the cooked kale, salt and pepper, parmesan cheese, fresh basil and olive oil and mix at medium-high speed;
3. Cook the pasta according to the package instructions until al dente
4. Meanwhile, heat the butter, walnuts, fresh thyme, lemon zest and a pinch of salt in a large skillet. Cook for 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the walnuts mixture from the skillet to a plate
5. Drop the pasta into the skillet, add the kale pesto and a pinch of pepper and mix well
6. Add the pasta in each pasta plate, spoon aside some burrata and top with the buttery walnuts.