Kale Pesto Pasta
From karenmaoz 13 years agoIngredients
- 4 cloves of garlic, peeled shopping list
- 4 small shallots, peeled - did not have this - so lightly sauteed 1 red onion and continued with recipe shopping list
- 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well shopping list
- 1/3 cup / 80 ml extra virgin olive oil shopping list
- 1/3 cup / 2 oz goat cheese, plus more for topping shopping list
- 2 tablespoons + hot pasta water shopping list
- fine grain sea salt & freshly ground black pepper shopping list
- fresh lemon juice - optional shopping list
- 12 oz / 340 g dried penne pasta shopping list
- fresh thyme - and thyme flowers - did not add this shopping list
How to make it
- Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. (i did add the sauteed onions).
- Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
- Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
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