Monday, May 21, 2012

Possibly the Best Pasta You'll Ever Have

This one takes some shopping (unless you just have random things on hand for such an occasion) and perhaps 45 minutes prep and cook time. But, it's worth it. I used the "kick" sauce (see below) and it was super scrumptious. AND it was introduced to me by a non-veg friend. She wanted to make a meal we could both enjoy :)

Pistachio "Pesto" Pasta & Kale
  • 8 oz whole grain pasta
  • 2/3 cup toasted pistachios
  • 1 medium garlic clove, chopped
  • 1/4 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 1 large bunch of kale, washed/stemmed/chopped
  • for tangy/sweet sauce - the seeds of one pomegranate; for sauce with a little kick - red pepper flakes to taste
    Bring a large pot of water to a boil. While water is heating, break pasta in 1/2" segments and make pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a food processor. Set aside.
    Once the water is boiling, salt it generously and cook the pasta per package instructions. At the very last second, add the kale to the pot of boiling water, and immediately drain the pasta and kale. Using your hands, work the pasta and kale under cool water. Toss gently with a spoon of pistachio sauce and either spin the pasta and kale dry in a salad spinner or continue to toss in a colander. Toss again with the rest of the mixture before serving.

  • 1 comment:

    veganelder said...

    I've become a big fan of kale...kale and pasta...wonderful. Thanks for the recipe. :-)

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