So….new jersey is expecting up to 18″ of snow for tomorrow and I am not thrilled about the idea. Can I leave town for the next few days? ugh! It’s the middle of March, for goodness sakes. Not only are we mid-framing with our house, we may have 18″ of snow sitting inside due to windows, doors and the roof being off. Should be pretty fun!
Anyways, on with our little green theme for the week of St. Patty’s! I decided to use my Kale Pesto Sauce in a pasta dish this weekend, and oh my! It was delicious! Sautéed kale and asparagus, mixed in with whole wheat linguini pasta.
Kale Pesto Sauce:
3 cups kale (no stems)
2 cups basil
1 cup parsley
1 cup almonds
3/4 cup olive oil
2 cloves of garlic
Juice of 1 large lemon
1/2 cup vegetable broth
Few pinches of salt and pepper
Add all ingredients to a food processor and pulse or blend until desired consistency.
(I blend mine until completely smooth)
How to make:
2 cups kale, cleaned and torn
2 cups asparagus, cut in 2″ pieces
3-4 cups of kale pesto sauce
1 pound of whole wheat pasta
2 tablespoons of olive oil
Grated cheese for topping
Pinch of red pepper flakes
Few pinches of salt and pepper
Bring a large pot of water to a boil and cook pasta according to packaging.
In a medium skillet, heat one tablespoon of olive oil over medium heat.
Add the asparagus and sauté for a few minutes. Toss and continue sautéing until golden brown.
Transfer the asparagus to a dish. Add another tablespoon of olive to the skillet.
Add the kale and sauté until slightly wilted.
Once the pasta is finished, drain and return back to the pot.
Add the pesto sauce to the pasta and toss until completely coated.
Add the kale and asparagus to the pasta, with a pinch of salt and pepper and toss.
Plate pasta and top with grated cheese and a pinch of red pepper flakes.
- 2 cups kale, cleaned and torn
- 2 cups asparagus, cut in 2" pieces
- 3-4 cups of kale pesto sauce (see recipe in post)
- 1 pound of whole wheat pasta
- 2 tablespoons of olive oil
- Grated cheese for topping
- Pinch of red pepper flakes
- Few pinches of salt and pepper
- Bring a large pot of water to a boil and cook pasta according to packaging.
- In a medium skillet, heat one tablespoon of olive oil over medium heat.
- Add the asparagus and sauté for a few minutes. Toss and continue sautéing until golden brown.
- Transfer the asparagus to a dish. Add another tablespoon of olive to the skillet.
- Add the kale and sauté until slightly wilted.
- Once the pasta is finished, drain and return back to the pot.
- Add the pesto sauce to the pasta and toss until completely coated.
- Add the kale and asparagus to the pasta, with a pinch of salt and pepper and toss.
- Plate pasta and top with grated cheese and a pinch of red pepper flakes.
