WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
- Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
- Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.
KALE PESTO WITH WALNUT AND PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 5
Steps:
- Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
KALE PESTO
This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce
Provided by Sarah Cook
Categories Dinner, Main course
Time 10m
Yield Makes enough for 10-12 servings
Number Of Ingredients 8
Steps:
- Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium
KALE AND WALNUT PESTO
Make and share this Kale and Walnut Pesto recipe from Food.com.
Provided by Haversac
Categories Greens
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toast walnuts over high heat until fragrant. Set aside.
- Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender.
- Drain kale. Add to food processor with garlic and walnuts.
- While processing, slowly add olive oil until smoothly pureed.
- Add Parmesan.
- Serve with pasta, rice, bean, on toast or over potatoes.
Nutrition Facts : Calories 247.4, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.3, Sodium 144.3, Carbohydrate 5.1, Fiber 1.1, Sugar 0.2, Protein 5.3
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- Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
- Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the flax oil pesto.
- If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.
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