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Vegetarian Gone Wild – KALE PASTA

Vegetarian Gone Wild – KALE PASTA

The health benefits of kale have been enjoyed since ancient Rome and history tells us that it was one of the most popular green leafy vegetables of the Middle Ages. Nowadays, chefs all around the world are using kale in their recipes. I introduced kale to my home cuisine in many forms – kale chips, kale pie, kale soup – but our favourite was kale pasta with pesto sauce. I hope this recipe becomes your favourite as well!

INGREDIENTS:

Pesto Sauce:

  • 3 cups of kale
  • 1/3 cup olive oil
  • 1/4 or 1/3 cup walnuts (toasted)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 TBSP water
  • 3 TBSP lemon juice
  • zest of 1 lemon
  • 1/2 head of roasted garlic (approx 6 cloves)
  • salt, to taste
  • pinch of black pepper

Pasta:

  • 2 cups of your choice of pasta
  • 1/2 cup mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1 cup cheese (I used mozzarella and Parmesan)
  • 1/2 of sun dried tomatoes
  • 1/4 cup of feta cheese for garnish

PREPARATION:

FOR THE PESTO:

1.Pre-heat oven to 400 degrees F.
2.Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves.
3.Drizzle with olive oil and seal into a pinched pouch of aluminum foil.
4.Roast for about 40 minutes, depending on your oven.
5.Once your garlic is ready, the cloves should practically be bursting from the bulb. I used about half the bulb (6 cloves) but feel free to add extra garlic to taste.
6.Combine all the above pesto ingredients in your blender or food processor adding your boiled kale and blend until creamy. An extra drizzle or two of olive oil can thin the sauce as desired. Add salt and pepper to the desired taste.

FOR THE PASTA:

1.Bring a large non-stick pan to medium heat and saute the mushrooms and spinach in a drizzle of olive oil.
2.While your vegetables cook, boil your pasta in a medium pot.
3.Drain, return to pot, stir in pesto.
4.Add your veggies, sun dried tomatoes and cheese (mozerella and Parmesan) then stir.
5.Spoon into bowls or pile onto plates and garnish with a little extra fresh feta cheese.

 

Bon Appetite!

Fact: Kale belongs to the same family as cabbage, Brussels sprouts, and collards.

If you try this recipe please share your opinion on my blog: www.sherisnovember.wordpress.com

 

 

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