Kale Pesto Pasta

10 Apr

Hi guys. It’s April, which means I disappeared for over a month again. Sorry. If you’ve been reading long, though, you know I do that kind of thing from time to time. There’s not always a good reason. Things just happen. I’m in no way a professional blogger — I’ve never made a dime from Vegging Out, and I’m more than ok with that. In fact, you’ll notice on the top right that I’m totally ad-free now. I want this blog to be a personal space and an opportunity to share some recipes with my handful of wonderful readers.

So. Onto the good stuff: pasta.

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This dish was dinner Monday and Tuesday, and it is my new favorite pasta recipe. It combines fresh spring vegetables with whole-wheat pasta and mushrooms (basically our favorite food).

Kale Pesto Pasta with Seared Mushrooms

Kale Pesto

  • 1/2 a bunch of kale
  • 1 clove of garlic, peeled
  • 1/3 cup raw cashews
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Dried Italian herbs (optional – to taste)
  • Salt to taste
  • Pasta

  • 1 teaspoon olive oil or a heavy spritz of spray oil
  • Handful of greens from spring onions, chopped (or shallot would be great)
  • 1 pint mushrooms, cleaned and sliced thinly (I used cremini, but wild mushrooms would be great)
  • Pinch of salt
  • 16 oz pasta
  • 1/2 cup grated gouda, fontina or mozzarella, or 1/4 to 1/3 cup freshly grated parmesan or pecorino (optional for a vegan dish)
  • Pepper to taste
  • Steam kale using your preferred method. Meanwhile, put garlic and cashews in the food processor and pulse until combined and in very small pieces (though not a fine powder). Add kale leaves and the rest of the pesto ingredients and pulse until it becomes a paste, tasting along the way. Place in the fridge.

    Start the water for the pasta in a large pot. Meanwhile, heat the oil in a sauté pan over medium-high heat. When hot, add the onions (or shallot) and cook, stirring often, until softened and starting to brown. Add the mushrooms, stirring well. Let them reduce and release their liquid, and then add a pinch of salt, stirring again. Now step away from the pan and let them sear. When the water boils, add the pasta and cook according to directions/your preference.

    Check the mushrooms every three to five minutes. If they are sticking, add a little more oil. The goal is to brown them on both sides and draw out most of the moisture. Turn off the heat when they are done.

    When pasta is cooked, drain and them add to a large bowl. Toss with most of the cheese, if using, to distribute it evenly and get nice and melty. Now add half the pesto in small amounts at a time, stirring and tossing to coat. Add more as desired, though you will have some left over. Plate the pasta and top each serving with mushrooms, more cheese, and a sprinkle of fresh black pepper.

    Serves 4-6.

    We enjoyed our alongside an incredibly simple (read: just lettuce, parsley and dressing) salad.

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    The dressing was leftover vegan ranch. That stuff keeps a surprisingly long time and stays tasty.

    I hope the deliciousness of this recipe atones for my absence! Let me know how you all are doing, too. I have been way out of the loop.

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    2 Responses to “Kale Pesto Pasta”

    1. Jenn April 10, 2013 at 8:05 pm #

      I’m glad you’re sharing the kale pesto secret–at least it feels like a secret. I make a version of it, but never thought to put mushrooms in it. Now that I thought of it, I can’t get it out of my mind! I LOVE mushrooms!

      • Brigid April 12, 2013 at 12:33 pm #

        I put mushrooms in everything I can! They are our favorite.

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