Kale Pesto Penne
Servings: 4
This dish I developed out of wanting to include the nourishing stems of the kale in a meal. I often save them to add to bone broth but I wanted another option... and so this delicious, nutritious pasta was born.
Ingredients
- 5 stem/s kale -washed well
- 2 clove/s garlic -peeled
- 50 g parmesan cheese (approx.)
- 140 g raw almonds (1 cup) toasted
- ¼ bunch/s fresh basil leaves
- 1 lemon/s (small) juice and zest
- 60 ml extra virgin olive oil (¼ cup) -extra virgin
- Sea salt and freshly ground black pepper -to taste
- 250 g rice quinoa penne pasta
- 30 ml extra virgin olive oil -(2 tbsp) plus 1 tbsp water (extra)
Instructions
- Start with stripping the leaves off the kale stems, tearing them into small pieces and finely chopping the remaining kale stems.
- Bring 2 cups of water to the boil in a large pot and boil the chopped stems (not the leaves) for 5 minutes (or until they have softened). Strain and set aside.
- Refill the pot with water and bring to the boil. Once boiling, cook your penne until al dente.
- Meanwhile make the pesto.
- In a food processor, chop the garlic. If using a Thermomix 5 sec, speed 7.
- Add the parmesan and process until finely grated. If using a Thermomix 10 sec, speed 7.
- Add half of the almonds and pulse until finely chopped. If using a Thermomix pulse approx. 3 times.
- Add the basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms a course pesto. If using a Thermomix pulse approx. 3-4 times.
- Once the pasta is cooked, strain it and return the pan to a moderate heat. Add the extra 2 tablespoons olive oil and water and then add the kale leaves. Sauté stirring constantly until it is just wilted (but not browned).
- Once they are wilted, return the pasta, pesto, remaining toasted almonds to the pot and stir to combine over a low heat.
- Serve immediately.
Store
- Store in an airtight container in the fridge.