Have I told you yet that I finished my book this week?
Well, mostly finished. There are still a few more stages, a back and forth that is still yet to be had, but I sent the manuscript with 65 photos to my publisher. I’m still dealing with momentary panics, the nightmares of ingredients left out of instructions and egregious spellings errors (I do that, a lot), but I am happily back to cooking more “normal” food.
I also made this pasta again. I love the ritual of homemade pasta and even though I own Kitchen Aid pasta rollers, I still like the no-roller method. I like getting my hands covered in raw dough, my shoulders aching with the repetition of dragging my bench knife across the counter, turning a dime size slice of dough into a little canoe shaped sauce vessel. I even like that it takes me all day, working in fifteen minute spurts, to get enough for dinner.
The pesto, in complete contrast, takes about 15 minutes. You can keep it just pesto, store it in the fridge, it keeps pretty well, or you can cook it up with some cream and smother your pasta with it. I’m not sure how long it lasts, because in my kitchen it didn’t even make it through the day.
There is a good chance I’ll make it again really soon. And this pasta, too.
- 2 cups roughly chopped black Kale, packed
- 1 large cloves garlic, chopped or smashed
- ¼ cup parmesan, shaved or shredded
- ¼ cup hazelnuts
- ½ tsp black pepper
- ¼ cup olive oil
- 2 tsp lemon juice
- 4 servings of pasta, cooked (recommended: cavatelli, orecchiette, fusilli)
- 1/3 cup heavy cream
- 1 large heirloom tomato, chopped
- salt & pepper
- Bring a large pot of lightly salted water to boil. Have a large bowl of ice water ready. Add the kale to boiling water, cook for about 3 minutes. Remove kale from boiling water and immediately plunge the kale into the ice water (This is called blanching, it stops the cooking process and blanching will make kale less bitter).
- Lay the kale on a stack of papper towels to dry. It does not have to be completely dry.
- Add kale, garlic, parmesan, hazelnuts, and black pepper, to a food processor, process until well combined.
- While the food processor is running, slowly add the olive oil and the lemon juice. Process until well combined.
- In a saucepan over medium high heat, add the pesto and cream. Cook until warmed, and just starting to bubble. Toss with pasta and tomatoes just prior to serving. Salt and pepper to taste.
Adapted from Food52