Fettuccine with Kale Pesto
Kale Pesto. I've heard of it before but never struck me as something I needed to run to the kitchen to make. I like regular pesto. In my mind the basil version can't be beat, especially with kale. I love kale, just not for pesto. But hark! I made that kale pesto namely because the recipe stated that most people couldn't believe it wasn't made with basil because the taste was so similar except kale keeps it's verdant green color better and makes for a brighter dish. So did it taste like basil pesto? Shockingly, it sort of did. Not exactly, but close enough. I may add some basil leaves to the kale next time just for an extra boost of flavor. This is an awesome version to try out with the vegetable of the moment. You did know kale was the vegetable of the moment didn't you? I say use it up while you can before it's dethroned by the next big thing.
In other news, my doctor did a quick ultrasound the other day and this baby is already 4lbs! I'm 32 weeks and still feeling good, although was completely overcome with the need to nap the other day. Like, it wasn't even an option. An hour and a half later I was worried I wouldn't be able to fall asleep that night, but by 9pm was ready. We still don't have a name picked out which is completely annoying. When I wasn't pregnant I had all sorts of favorite girl names and now nothing sounds right or stands out. Or I can't pick between them. I'm not sure. Either way it's annoying and I fear we will be those parents in the delivery room with no name until two days after the birth. Lame. We suck.
Speaking of things sucking, have I told you how much Colorado spring weather sucks?! Yeah, Olivia wore shorts to school last Monday and by Wednesday she wore fleece lined jeans and a jacket because it was snowing...again. My daffodils need sunshine! Boooooo! Boo to the snow! That's what I say.
You? You can go ahead and say hello to kale pesto pasta. You know you're gonna make it. You can double the kale pesto recipe and freeze the second half so you can have a dinner later that's ready as soon as the pasta is done cooking. I store my leftover pesto in mason jars with a little olive oil covering the top (so it doesn't turn brown) with the lid screwed on tightly in the freezer.
And just for a bit of random... Mom! They said. Take a picture like we're getting blown away by the wind!
Please note Jeremiah's "Mary Poppins" umbrella. You can tell it's Mary Poppins because of the parrot head on the handle. He thinks it's a "boy" umbrella because it's black. He also likes parrots or any bird for that matter, so that helps too. He loves this umbrella. The play Mary Poppins? Not so much. My grandparents took us to see it in Denver last week and while he had lots of fun running around with his cousin Reisa and getting to skip a day of school to go down to see the play, he was ready to leave at intermission.
Reisa and Jeremiah with their umbrellas (in the package still) outside the Denver Performing Arts Center using them as weapons.
He much preferred Iron Man 3 this weekend at the movie theaters. Go figure.
Fettuccine with Kale Pesto
adapted from True Food Kitchen via Natural Health Magazine
serves 4-6
Kale Pesto
4 cups stemmed, chopped black kale
1/2 cup grated Parmigiano-Reggiano cheese
1/4 plus 1/8 cup extra virgin olive oil
1/4 cup pine nuts
2 fat garlic cloves
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
Pasta
1 pound fettuccine (we used whole wheat)
1 cup grated Parmigiano-Reggiano (we used 1/2 cup)
1 recipe kale pesto (above)
To make the pesto, bring a pot of water to boil. Fill a large bowl with ice cubes and cold water. Using tongs, plunge the kale into the boiling water for three minutes; transfer it to the cold bowl (doing so retains the kale's bright green color). After three minutes, drain and squeeze out excess liquid. Put the kale and remaining pesto ingredients into a food processor, puree until smooth and set aside.
Bring a large pot of salted water to a boil and cook pasta al dente according to the package.
Just before pasta is done, remove two tablespoons of pasta water and add to the pesto. Add the cheese and mix well.
Drain pasta and toss with pesto.
And just for a bit of random... Mom! They said. Take a picture like we're getting blown away by the wind!
Please note Jeremiah's "Mary Poppins" umbrella. You can tell it's Mary Poppins because of the parrot head on the handle. He thinks it's a "boy" umbrella because it's black. He also likes parrots or any bird for that matter, so that helps too. He loves this umbrella. The play Mary Poppins? Not so much. My grandparents took us to see it in Denver last week and while he had lots of fun running around with his cousin Reisa and getting to skip a day of school to go down to see the play, he was ready to leave at intermission.
Reisa and Jeremiah with their umbrellas (in the package still) outside the Denver Performing Arts Center using them as weapons.
He much preferred Iron Man 3 this weekend at the movie theaters. Go figure.
Fettuccine with Kale Pesto
adapted from True Food Kitchen via Natural Health Magazine
serves 4-6
Kale Pesto
4 cups stemmed, chopped black kale
1/2 cup grated Parmigiano-Reggiano cheese
1/4 plus 1/8 cup extra virgin olive oil
1/4 cup pine nuts
2 fat garlic cloves
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
Pasta
1 pound fettuccine (we used whole wheat)
1 cup grated Parmigiano-Reggiano (we used 1/2 cup)
1 recipe kale pesto (above)
To make the pesto, bring a pot of water to boil. Fill a large bowl with ice cubes and cold water. Using tongs, plunge the kale into the boiling water for three minutes; transfer it to the cold bowl (doing so retains the kale's bright green color). After three minutes, drain and squeeze out excess liquid. Put the kale and remaining pesto ingredients into a food processor, puree until smooth and set aside.
Bring a large pot of salted water to a boil and cook pasta al dente according to the package.
Just before pasta is done, remove two tablespoons of pasta water and add to the pesto. Add the cheese and mix well.
Drain pasta and toss with pesto.