Though Kale was the darling of yesteryear (replaced by the versatile cauliflower this year), kale will always have a special place in my heart and on my plate. In my attempt to continually make all luxuriously delicious dishes *slightly* healthier, I made a kale pesto. Next time, I think I'll throw in some basil as well, but this one came out pretty darn tasty.
- 1/3 c toasted pine nuts
- 3 cloves garlic, crushed
- 1 lemon, zested and juiced
- 10 oz baby kale
- 1/3 c olive oil
- 1/2 c Parmesan or Asiago cheese, grated, plus more to for sprinkling
- 2 servings penne pasta
- 2 links spinach feta chicken sausage
Add pine nuts, garlic, lemon zest and juice to a food processor or blender, and puree. Slowly add the kale and olive oil, alternating until smooth. Remove to a bowl and stir in the cheese.
Heat a grill pan to medium high heat and heat sausage until cooked through.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook to al dente. Drain the pasta reserving 2 tbsp of the starchy water. Add 1/2 c pesto to the pasta and toss. (You can add more or less depending on your taste.) Plate the pasta and top with the sliced sausage. Sprinkle with more cheese and serve.
*Note: this recipe serves two but makes enough for 4+ servings of pesto.*
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