Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, May 6, 2015

Pasta with Kale-and-Roasted-Garlic Pesto

In my opinion, pesto is the tastiest non-cooked pasta sauce on the planet. I usually make the wonderfully floral, traditional basil pesto, but for this recipe I wanted earthy, savory, and oh so healthful. Kale, garlic, nuts, whole-wheat pasta—this is one flavor-packed bowl of easy, simple nutrition. (The Parmesan cheese won’t hurt a bit.)

Serves 4

  • 3 large, unpeeled garlic cloves
  • olive oil, for drizzling, plus 1/3 cup
  • sea salt
  • 3 cups (packed) chopped kale
  • 1/4 cup toasted walnuts
  • 1 tsp fresh lemon juice
  • freshly ground black pepper
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 8 oz whole-wheat rotini
Pesto Ingredients
  1. Preheat a toaster oven to 375° F.
  2. Place the garlic cloves on a small piece of aluminum foil and fold the edges up to form a square packet. Drizzle the cloves with a little oil and sprinkle with salt. Fold over the edges of the foil, sealing tightly.
  3. Set the packet on a small, shallow baking pan and roast until the garlic is very tender, 25 minutes. Remove from the oven, carefully open the packet, and let cool. Snip off one end and squeeze the pulp from the skin.
Garlic Ready to Roast 
Roasted Garlic
Squeeze the Pulp from the Skin
  1. Place the kale, walnuts, lemon juice, and garlic pulp in a food processor. Season with salt and pepper and grind until the ingredients are finely chopped.
  2. With the motor running, slowly pour in 1/3 cup olive oil.
  3. Scrape down the sides of the processor bowl and process until smooth. Transfer to a bowl and stir in the cheese.
  4. Cook the pasta in boiling, salted water until al dente, 9 minutes. Drain and return to the pot. Stir in the pesto and drizzle with more olive oil, combining well.
Chopped Kale Mixture
Oil Added
Transfer to a Bowl 
Stir in the Cheese
Roasted Garlic Pesto 
Pesto Added to Pasta
Divide the pasta with pesto among 4 shallow bowls and serve right away. 

Pasta with Kale and Roasted Garlic Pesto

No comments:

Post a Comment