Fettuccine with Kale Pesto

photoWe really enjoyed this interesting pesto. It is from the November 2012 issue of Prevention Magazine page 88.

 

 

 

 

 

 

 

Fettuccine with Kale Pesto

Pesto
4 c stemmed chopped kale (about 1 bunch)
1/2 c grated  Parmigiano-Reggiano
6 Tbsp extra virgin olive oil
1/4 c pine nuts 2  cloves garlic, chopped
1/4 tsp red-pepper flakes

Pasta
1 lb fettuccine or pappardelle
1 c grated  Parmigiano-Reggiano + more for serving

To make pesto: Bring large pot of water to a boil. Fill large bowl with ice  cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using  tongs, transfer kale to ice bath. (The cold water allows the kale to keep its  bright-green color.) After 3 minutes, drain kale in colander, then squeeze it  firmly to press out excess water.

Put kale, remaining pesto ingredients, and 1 tsp salt in food processor and  puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and  refrigerate until ready to use. (Keeps up to 3 days.)

Prepare  pasta: Bring large pot of salted water to a boil. Add fettuccine and  cook until al dente, per package directions. Just before the pasta is done,  remove 2 tbsp of the pasta cooking water and add it to the pesto. Add cheese and  mix well.

Drain pasta and toss with pesto. Serve with extra cheese, if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s