Kale Pesto Pasta
This week, grab a bunch of locally-grown, organic Green Curly Kale from FEED Sonoma for only $1.99 each! This verdent super-green is packed with essential vitamins and nutrients, as well as loads of dietary fiber. Add more kale to your diet any time you want a boost of nutrition that looks as good as it tastes! This bright green pesto is summer in a dish – we’ve dished it up over tender spaghetti, but we love it spread on sandwiches, dolloped on salmon, or dished up with fresh tomatoes and mozzarella.
*Prices good through 8/4/2020.
- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- 2 1/2 c. Curly Green Kale, ribs removed/shredded & packed
- 1/2 c. Parmesan Cheese, grated
- 1/3 c. Walnuts, roughly chopped
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 Garlic Clove, roughly chopped
- 1/4 c. Olive Oil
- 2 tbsp. Unsalted Butter
- 1 lb. Spaghetti Pasta
- Parmesan Cheese (for serving)
Instructions
Add kale and garlic to the bowl of a food processor and process for about 10 seconds. Scrape down sides and add walnuts, salt, pepper, and grated parmesan and process again, pausing once to scrape down sides. Continue processing, and slowly stream in olive oil until totally incorporated. Transfer pesto to a non-reactive bowl and set aside until needed.
Cook pasta according to package directions in salted water. Reserve 1/4 cup cooking liquid, then drain completely. Stir in pesto with reserved liquid and butter being careful not to cook the pesto; the pesto should be warm but not hot. Serve with plenty of fresh parmesan.
No comments yet. Add the first comment