Fettuccine With Kale Pesto |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Unlike pesto made with basil, this delicious kale version doesn't lose it's bright-green color. It also has more micronutrients and protective phytonutrients. Ingredients:
4 cups stemmed chopped kale (about 1 bunch) |
1/2 cup grated parmigiano-reggiano cheese |
6 tablespoons extra virgin olive oil |
1/4 cup pine nuts |
2 garlic cloves, chopped |
1/4 teaspoon red pepper flakes |
1 lb fettuccine or 1 lb pappardelle pasta |
1 cup grated parmigiano-reggiano cheese, plus more for serving |
Directions:
1. Make Pesto: Bring large pot of water to a boil. Fill large bowl with ice cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using tongs, transfer kale to ice bath. (The cold water allows the kale to keep its bright-green color.) After 3 minutes, drain kale in colander, then squeeze it firmly to press out excess water.
2. Put kale, remaining pesto ingredients, and 1 teaspoon salt in food processor and puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and refrigerate until ready to use. (Keeps up to 3 days in the refrigerator.).
3. Prepare Pasta: Bring large pot of salted water to a boil. Add fettuccine and cook until al dente, per package directions. Just before the pasta is done, remove 2 tablespoons of the pasta cooking water and add it to the pesto. Add cheese and mix well.
4. Drain pasta and toss with pesto. Serve with extra cheese, if desired.
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