This recipe originally didn't call for making the sauce into a pesto. Rather, it had you finely chop the kale. I liked the flavors that I got, but not the chomping on the kale! Lol! It also called for bacon, which I ditched to make it Food Combining compliant. I tried adding butter to substitute for the fatty flavor in the bacon, but just gave up on it. I also found a brown rice penne and these two together, well, I think I could eat this every day! Grateful to have found another pasta staple for the cupboard! And I can't wait until summer. If I plant kale in the garden I can just never use it up without giving a bunch to the chickens! And one more note, the vegetable broth contributes highly to the glorious flavor of this dish.
Pasta with Kale Pesto
Adapted from Martha Stewart website
3 servings
3 garlic cloves, smashed and diced
1 bunch of kale, stems trimmed and leaves chopped
Coarse salt and freshly ground pepper
2 cups veggie broth
3/4 cups penne brown rice pasta (3 servings worth)
Cook pasta in a large pot of boiling salted water until al dente, according to package directions. Drain.
Meanwhile, cook garlic in skillet over medium heat until golden, stirring frequently, about 2 minutes. Add half of the kale, tossing until just wilted, about 2 minutes. Add remaining kale, season with salt and pepper and cook, tossing until all the kale has wilted, about 2 minutes. Add the broth and simmer until kale is tender, about 10 minutes.
Carefully transfer to a blender and carefully pulse until mixture resembles a pesto.
Divide pasta into three servings and pour pesto on top.
