WHOLE-WHEAT PASTA WITH KALE-PESTO CREAM SAUCE

Difficulty: Medium

Prep and cook time: Less than 30 minutes

Seasonal note: Use locally grown kale in the winter and spring and locally grown basil in the summer

Makes: 4 servings

- 8 ounces uncooked whole-wheat pasta

- 1 1/4 cups loosely packed shredded stemmed kale leaves

- 1 3/4 cups loosely packed fresh basil leaves, plus extra for garnish

- 3/4 cup freshly grated parmesan cheese

- 1/2 cup pine nuts (or substitute walnuts for a budget-friendly version)

- 3 peeled garlic cloves

- 1/3 cup extra-virgin olive oil

- 2 tablespoons butter

- 3/4 cup heavy whipping cream

- Salt and ground black pepper, to taste

1. Cook the pasta according to the package directions. 

2. Meanwhile, in a food processor, combine the kale, basil, parmesan, pine nuts, garlic, and olive oil. Pulse the mixture a few times until it's well blended but not overly smooth (I personally like it when my pesto has a little crunch). Set aside. 

3. In a large sauté pan over medium heat, melt the butter. Add the cream and stir until well combined. Cook and stir until the mixture begins to thicken, 3 to 5 minutes. Add the pesto and stir to combine. Season with salt and pepper. 

4. Drain the pasta and add to the pan with the cream sauce. Mix well to coat. Divide among 4 pasta bowls, garnish with fresh basil leaves, and serve immediately. 

Tips:

For a plain pesto that can be used elsewhere, complete only step 2 of this recipe. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014