Tuesday, September 17, 2013

Try It Tuesday with Kale...


I'm always looking for healthy veggie recipes that my whole team can enjoy... It's not easy. While I was thumbing through my yoga journal magazine last week this recipe caught my eye-btw...I don't like pesto but this is an exception!

fettuccine with kale pesto
(makes 4 servings)
fettuccine with kale pesto
I love kale and it turns out that we all love it and this recipe.
 Score! 
Another yummy easy vegetarian meal to put in my repertoire.
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What you'll need:
4 cups stemmed, chopped black kale (about 1 bunch)
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
6 tablespoons extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 pound fettuccine

Putting it all together:
1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice & cold H2O.
2. Plunge the kale into boiling water for 3 minutes. With tongs transfer the kale to the ice water.

 Drain kale in a colander and squeeze out excess water.
3. Puree the kale in a food processor with 1/2 cup cheese and remaining ingredients (except pasta) until smooth.
4. Return water to a boil and add the fettuccine. Cook according to package directions until al dente.
5. Just before the pasta is done, remove 2 T pasta cooking water and add it to the kale pesto. Add remaining 1/2 cup cheese and mix well.
6. Drain the pasta, and then toss with kale pesto.
(recipe courtesy of yoga journal-September 2013 issue)

I followed this recipe to a t.  It was a little too dry, a little spicy for the kiddos and a tad too salty for our taste buds. So FYI...next time I make this (and if you like less heat & salt try this) I will adjust the ingredients and use 1/2 tsp of salt, 1/8 tsp red pepper flakes and 4 tablespoons of pasta water. 

Try It Tuesday...








2 comments:

  1. sounds yummy. will have to try. Thanks so much for sharing.

    ReplyDelete
  2. Yum! This looks delicious.

    ReplyDelete

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