This recipe is liked by 0 person(s). |
Ceased style kale pesto pasta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
INGREDIENTS | |
1 head | garlic |
1/4 cup | extra virgin olive oil, (EVOO), plus additional for drizzling |
Salt | |
pepper | |
1 pound | spaghetti |
1 bunch | kale, thick stems removed and discarded, leaves shredded |
1/3 cup | grated Pecorino Romano cheese, (a generous handful), plus more for serving |
Juice of 1 | lemon |
1 tablespoon | Dijon mustard |
1 teaspoon | anchovy paste |
1 teaspoon | Worcestershire sauce |
3 tablespoon | pine nuts, toasted |
Serves 4
PREPARATION
Pre-heat the oven to 400ºF.
Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil; drizzle with EVOO, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins into a food processor.
While the garlic is roasting, bring a large pot of water to a boil. Salt it, add the spaghetti and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.
Bring another large pot of water to a boil. Add salt and the kale and cook for about a minute; drain and squeeze dry.
Add the kale, cheese, lemon juice, mustard, anchovy paste and Worcestershire sauce into a food processor with the garlic cloves and puree. Season with pepper. Add the pine nuts and about 1/4 cup EVOO. Process, streaming in additional EVOO to form a thick pesto; season with salt.
In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese at the table.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe