Here’s my green meal in honor of St. Paddy’s day. Not exactly an Irish recipe… Come to think of it, I can’t say that I’ve ever made Irish food before. But, hey, this is a bowl of green, so I should get some points for at least attempting to be “festive.”
I recently signed up for Farmhouse Delivery, which is a CSA sort of thing here in Austin. They won me over with this photo, so I made that recipe with the gorgeous kale that was in my bushel (which was delivered right to my front door!) the following week.
I made my version without the cheese. I also added some lemon juice and zest, as I have a habit of doing.
This recipe makes extra pesto which will keep for a least a few days. Get creative and use it on anything – eggs, roasted veggies, toasted crostini, you name it…
Adapted from Elizabeth Winslow’s recipe on the Farmhouse Blog.
- 1 bunch kale, coarsely chopped
- Packaged pappardelle, or other wide noodles if vegan*
- 2 garlic cloves
- ¼ cup pine nuts, lightly toasted
- ¼ cup extra-virgin olive oil
- Juice and zest of ½ medium lemon
- ½ teaspoon sea salt
- Fresh black pepper, to taste
- Pinch red pepper flakes
- ½ teaspoon sugar (optional)
- Boil a large pot of water and set a bowl of ice water to the side. Blanch the kale by dropping it into the boiling water, removing it after a few seconds, and dunking it into the ice bath. Drain and lay on towels until mostly dry.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve some pasta water before draining.
- In a food processor, process the blanched kale, garlic, half of the pine nuts (reserve half for garnish later), olive oil, lemon juice, lemon zest, and salt. Add some water or more oil if you need more liquid to get your food processor moving. Taste and adjust seasonings. I added a pinch of sugar to help mellow the bitterness of the kale and the tartness of the lemon.
- Toss the cooked pasta and a few spoonfuls of the pesto in a bowl with a splash of pasta water. This recipe makes extra pesto, so use as much or little as you wish on your pasta.
- Garnish with the remaining pine nuts and a pinch of red pepper flakes.