Pasta with Kale Pesto and Goat Cheese

Ingredients:

  • 4 cloves of garlic, peeled
  • 4 small shallots, peeled
  • 1 small bunch of kale – 1/2 lb stalks removed, washed well
  • 1/3 cup extra virgin olive oil
  • 1/3 cup / 2 oz goat cheese, plus more for topping
  • fine grain sea salt & freshly ground black pepper
  • fresh lemon juice – optional
  • 12 oz / 340 g dried penne pasta
  • fresh thyme

Bring a large pot of water to a boil. Salt the boiling water generously, and blanch the kale for about 10 seconds. Working quickly, use a slotted spoon to fish the greens from the water. Use a food processor to puree the greens, garlic, shallots, along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme

Serves 4-6.

 From 101 Cookbooks
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s