Tuesday, May 15, 2012

Yum!

I found this recipe in the last Real Simple Magazine. I made this for dinner the other night and I was so excited at how yummy and healthy it was! 

Pasta With Kale and Walnut Pesto

Serves 4Hands-On Time: 20m Total Time: 30m

Ingredients

Directions

  1. Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
  3. In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.
  4. Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.
By Charlyne Mattox,  May 2012

2 comments:

yogamama said...

Mmmmm....sounds good....where's the lovely picture?

yogamama said...

Mmmmm....sounds good....where's the lovely picture?