A few months ago, I left the world of arugula and spinach and made this Kale Salad. I bet that Ryan would make a face like this, but to my surprise, he loved it. Since then, I have been surfing the blogosphere looking for recipes using kale. After all, it’s incredibly good for you. And I found this great kale-pesto idea from 101 Cookbooks. The recipe makes a generous amount of pesto so if you’re cooking for 2, you will have leftovers for another meal. This is a delicious and nutritious meal that I will definitely make again.
Kale Pesto Pasta
Ingredients:
4 cloves of garlic (peeled)
4 whole shallots (peeled)
1 bunch of kale - with leaves ripped from stems and washed well
1/3 cup extra virgin olive oil
1/3 cup goats cheese
2 tablespoons of leftover hot water
sea salt and ground pepper
fresh lemon juice (from half of a lemon)
Pasta of your choiceDirections:
Bring a large pot of salted water to boil.
Add the garlic and shallots and boil for 2-3 minutes and then add kale and continue to cook for another 10 seconds.
Use a slotted spoon and remove ingredients and add directly to a food processor.
Add the goat cheese and oil to the kale mix and puree for 1-2 min and then add 2TB of the hot water.
Season with lemon juice, salt and pepper - as desired.
Reheat the water and boil the pasta based on the instructions on the package.
Drain and toss with kale pesto.
Add goat cheese on top if desired.
