This week’s recipe comes from Mary Eliowitz of Maple City. She says the recipe is a great way to include dark green, leafy vegetables in your meals.
Kale-Walnut Pesto with Whole Grain Pasta
Whole grain long pasta like linguine or fettuccini
1 12-oz. bunch of any type of kale, washed, thick ribs removed and leaves torn into pieces
1/2 c. toasted walnut pieces
2 cloves garlic, peeled
1/3-1/2 c. grated Parmigiano-Reggiano cheese, or any good quality parmesan
1/3 c. olive oil
1/3 c. toasted pine nuts for garnish
Place kale pieces in large pot with boiling water and heat over medium-high heat. Cook three to five minutes, or until kale is wilted but still bright green, tossing occasionally. Remove kale to a bowl to cool, reserving cooking liquid for the pasta.
If using dried pasta, follow instructions on the package and begin cooking in the reserved cooking liquid. For fresh pasta wait until the pesto is prepared.
Blend walnut pieces and garlic cloves in food processor until finely chopped. Add cooled kale, and blend until thick paste forms. Add Parmigiano-Reggiano, and blend. Add oil and two tablespoons pasta cooking liquid, and blend until smooth, adding more liquid if necessary to obtain desired consistency. If desired, season with freshly-ground pepper.
Serve atop hot, cooked pasta and garnish with the pine nuts.
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