Are you guys still recovering from yesterday? I am- both emotionally and physically. Physically from all the food that was consumed, and emotionally because I am a Broncos fan for life and BOY was that a game!
You know the best way to rebound from all that crap you ate yesterday – with a big skillet of pasta I kid – I kid. Maybe I didn’t plan this out the best, sharing a carb laden-recipe the day after you’ve all probably stuffed your face with saucy wings, juicy burgers and enough dip to fill a bathtub.
BUT!, in my defense, I wanted to share a easy, make-at-home, date night dinner that doesn’t take all night to cook, is somewhat healthy (HELLO KALE) but still tastes amazing. Which is perfect, because Valentine’s Day is next Sunday, and sometimes a meal at home is more romantic than anything you could do out on the town.
And this easy kale pesto pasta is all of that – and it’s meatless – or could not be by adding in your favorite protein (I’m thinking these garlic-y shrimp from this recipe), a nice grilled steak or even chicken.
This easy kale pesto pasta is made in just one skillet (plus a food processor) and can be all made in under 60 minutes, I would even bet I could have it done in 45. Serve with a buttery chardonnay and a crusty french baguette (plus a little extra cheese on the side) – and voila, dinner!
So, even if you’re not wanting to make this today, mostly because you need to green smoothie it for a week to make up for all the food crimes that were committed yesterday, then you’ll definitely have this in your wheelhouse for next Sunday.
- 1 medium bunch kale, center ribs and stems removed
- 1 garlic clove, crushed
- ¼ cup finely grated Parmesan, plus more for serving
- ¼ cup walnuts, toasted
- ½ cup olive oil
- juice from half a lemon, plus zest
- 1 pound pasta (I used whole wheat)
- salt and pepper, to taste
- Bring a 6 quart pot of salted water to a boil.
- Blanch kale for about 1 minute. Remove with a slotted spoon, rinse with cold water, and wring dry in a clean kitchen towel.
- With water still boiling, add pasta and cook per package directions.
- While pasta is cooking, in a food processor, add garlic, Parmesan and walnut and pulse until coarsely chopped.
- With motor running, add oil in a steady stream and process to a coarse puree.
- Add lemon zest, lemon juice, salt and pepper and coarse a few more times.
- When pasta is done cooking, drain, reserving about ½ cup of the cooking liquid.
- In pot with drained pasta, add the pesto and stir to combine.
- Serve immediately and top with extra Parmesan cheese.
