Source: Prevention magazine
4 cups stemmed chopped kale (about 1 bunch, or 4 large leaves)
1 cup shredded Parmesan
6 TB olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1/2 tsp salt
16 oz. fettuccine
1/2 cup hot water
1. Bring large pot of water to boil. Fill large bowl with ice cubes and cold water. Plunge kale into boiling water & cook 3 minutes. Using tongs, transfer kale to ice water; submerge 3 minutes. Drain into colander & squeeze to press out excess water.
2. Put kale, oil, 1/2 cup Parmesan, pine nuts, garlic, red pepper, & salt in bowl of food processor; puree until smooth.
3. Cook pasta according to package directions. Just before pasta is done, scoop 1/2 cup of hot water & add to pesto & process a little more. Drain pasta & toss with pesto and 1/2 cup Parmesan.
No comments:
Post a Comment