Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 Kale Pesto Pasta 1 cup kale, curly or Russian. You can substitute spinach, chard or black nero cabbage 2 cloves garlic, peeled and crushed handful pine nuts 3 tablespoons heavy cream ( i used soy milk) 2 tablespoons parmesan, grated, optional 1 tablespoon vegetable oil 1/2 teaspoon grated nutmeg, optional pinch of salt Heat the oil in a pan and gently saute the garlic for 2 minutes. Wash the kale well and chop roughly. Add to the garlic pan. Cover and cook for 2 minutes, until the kale starts to wilt. Put the pine nuts in a food processor or blender and process until smooth. Add the double cream and nutmeg, if using. Process again. Add the kale and garlic. Process until smooth. Season with the salt and grated Parmesan (if using). Mix well. Cook enough pasta for four people, according to the packet instructions. Drain well. Add the kale pesto to the pasta in the pan and mix well. Serve immediately. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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