KALE STEM PESTO TAGLIATELLE

KALE STEM PESTO TAGLIATELLE

KALE STEM PESTO TAGLIATELLE

KALE STEM PESTO TAGLIATELLE

KALE STEM PESTO TAGLIATELLE

This idea came from a friend of mine who is an amazing Italian chef.We had a kale salad on the menu and always had a bounty of stemswe didn’t know what to do with. Once when we were short-staffed,he made this dish and we served it as a special.
Prep Time 10 mins
Cook Time 15 mins
Servings 4 Pesto: 1½ cup (375 ml)

Equipment

  • 1 VANLIGEN Tealight Holder
  • 1 SMAKGLAD Cutlery
  • 1 STRIMMIG Plate
  • 1 IKEA 365+ Glass

Ingredients
  

SCRAPS

  • Kale stems

PESTO

  • ¾ cup (175 ml) olive oil
  • 1 clove garlic, thinly sliced
  • 1 shallot or ½ small onion, diced
  • 1 pinch chili flakes (optional)
  • 1 bunch kale stems, chopped into small pieces
  • ¼ cup (30 g) walnuts, roughly crushed
  • 1 lemon, zest and juice
  • ¼ cup (60 g) parmesan cheese, grated
  • 1 pinch salt

PASTA

  • cups (300) grams of dried pasta or 1½ cups(400 grams) of fresh pasta (recipe below)

FRESH PASTA

  • 2 ½ cups (325 g) flour
  • 4 large eggs
  • 1 tsp (5 ml) olive oil
  • 1 pinch salt

Instructions
 

  • Heat a saucepan over medium heat and add¼ cup (60 ml) of the olive oil.
  • Add the garlic, shallot or onion, chili flakes,and kale stems, and gently sweat.
  • Add the walnuts and continue to cook,toasting the walnuts in the process.
  • Once the kale stems are soft, remove fromheat and allow to cool.
  • Purée the mixture in a food processor withlemon zest and juice, and Parmesan. If youlike chunky pesto, simply pulse the mixturea few times or let it run another minute fora smoother consistency.
  • Drizzle with the remaining olive oil andcheck the seasoning. Adjust the consistencyof the pesto to your liking.

PASTA

  • Place the flour in a large mixing bowl
  • Make a well in the centre.
  • Break the eggs into the well and add theolive oil.

FRESH PASTA

  • With a fork, lightly beat the eggs and oliveoil, gradually mixing them with the flour.When the dough becomes too thick to workwith the fork, continue with your fingertipsand then your hands.
  • Knead the dough on a floured surfacefor about 10 minutes. The dough willbecome smooth and elastic. If the doughis sticky, dust it lightly with flour andcontinue kneading.
  • Let the dough rest for 30 minutes beforerolling. If rolling the dough by hand, usea pasta rolling pin and roll it very thin.Cut tagliatelle 3/16 of an inch or 5 mm.
  • If you have a pasta machine, follow themanufacturer’s instructions for rollingand cutting

FINISHING

  • Bring a large pot of well-salted water toa boil. Add the pasta and cook until aldente, roughly 9 to 11 minutes for driedpasta and 2 to 3 minutes for fresh pasta
  • Reserve 1 cup (250 ml) of the pastacooking water, then drain the pasta in acolander. Add the pasta back to the potand toss with the pesto and ½ cup (125 ml)of the pasta cooking water.
  • Once the pasta has absorbed the liquidand pesto, remove from heat. If the pastaseems dry, add more of the remainingcooking water.
  • Garnish with the Parmesan, black pepper,and lemon juice.

Notes

Try adding chopped green olives as an optional garnish.
Tried this recipe?Let us know how it was!

 

 

 


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