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Creamy Kale Pesto Pasta

 

Creamy Kale Pesto Pasta

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.

Creamy Kale Pesto Pasta4

 

Smoky Chocolate Porter Ice Cream with Beer Candied Bacon

Ingredients

  • 2 cups whole milk
  • 1 ½ cups semi-sweet chocolate chips (40% to 45% coca)
  • 1 cup cream
  • 1 cup smoked porter (or chocolate porter)
  • 4 egg yolks
  • 1 2/3 cups sugar
  • 1/4 tsp smoked paprika
  • Beer Candied Bacon (recipe below)

Directions

  1. In the top of a double boiler over gently simmering water, add the milk and chocolate. Stir until chocolate has melted, remove from heat, allow to cool for about 5 minutes.
  2. In a large bowl, add the porter, sugar, cream, smoked paprika and egg yolk, whisk until well combined.
  3. While continuing to whisk, slowly pour the hot chocolate over the egg yolks.
  4. Add mixture to a saucepan, stir over medium high heat until mixture starts to thicken, about 5 minutes. If the mixture is lumpy, pour through a mesh strainer to remove lumps.
  5. Transfer to a storage container, cover and refrigerate until very cold, about 6 hours and up to 12.
  6. Churn in ice cream maker according to manufactures specifications. The mixture will probably only reach a soft serve consistency.
  7. Transfer to a freezer safe container; freeze until firm, about 2 hours.
  8. Sprinkle with crumbled candied bacon (recipe below).
https://domesticfits.com/creamy-kale-pesto-pasta/

Adapted from Food52

Creamy Kale Pesto Pasta2

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Comments


Jen @ Savory Simple March 8, 2013 um 6:31 am

I love the thick beautiful chunks of tomato in the photos. So beautiful. Everything about this sounds fabulous.

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Jessica@AKitchenAddiction March 8, 2013 um 7:24 am

I love pesto and pasta together! This sounds fantastic!

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Cassie | Bake Your Day March 8, 2013 um 7:34 am

I love the sound of this pesto. Just gorgeous!

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Anna @ Crunchy Creamy Sweet March 8, 2013 um 7:41 am

Oooh, I want this for dinner! Love pesto! And homemade pasta – you are a superhero!

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Kiersten @ Oh My Veggies March 8, 2013 um 8:04 am

Woo hoo! You must be so happy to have the book done(ish). I get a review copy, right? 🙂 I’m hoping to have a lot of kale to use up soon, so I’m going to save this recipe for that glorious day.

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Jackie March 8, 2013 um 8:58 am

Would you PLEASE review a copy?! I even put a Veggie Lovers sections in.

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claire @ the realistic nutritionist March 8, 2013 um 8:44 am

so much gorgeous pesto on that pasta. That’s how it should be!

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addie | culicurious March 8, 2013 um 12:15 pm

Such a beautiful dish! and I love the idea of kale pesto. 🙂

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Nicole @ youngbrokeandhungry March 8, 2013 um 1:38 pm

Yay! I am so excited to get my hands on a copy. Kale Pesto sounds like a great way to mix up boring old pasta. Yum!

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Stephanie @ Eat. Drink. Love. March 8, 2013 um 9:59 pm

I love pesto so much, I could eat it every day! Great idea to use kale!

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Ursula the veg March 9, 2013 um 2:30 am

Im thankful for this recipe, I loved it! both with the cream and witout.

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Chung-Ah | Damn Delicious March 9, 2013 um 9:35 pm

Dude congrats on the book! I’m so happy for you. Seriously.

Oh and this pesto – yes! I just tried kale for the very first time today and to be honest, I didn’t truly love it. But I’m hoping this pesto will change my mind. The taste of kale is just too harsh for my taste but I’m sure the pesto mixture will mild it down a bit – just the way I like it 🙂

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Jackie March 10, 2013 um 8:45 am

I don’t really love raw kale. I’t pretty bitter. That’s why I blanched it, it takes away that bitterness.

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Julie March 10, 2013 um 1:43 am

I am always on the lookout for refreshing meals like this one. Have fun with your book project, I’m sure it will be lovely.

Reply

20 Kale Recipes and Roasted Kale and Fennel Salad with Avocado Caesar Dressing | foodiecrush March 21, 2013 um 12:01 am

[…] Creamy Kale Pesto Pasta by Jackie of Domestic Fits […]

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Lori B. April 23, 2013 um 3:45 pm

Made it, LOVE IT!

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Jackie April 23, 2013 um 9:36 pm

Oh good! Yay! I loved that too 🙂

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Danielle April 28, 2013 um 6:50 pm

Delicious, but a word to the wise: don’t try with purple kale if you’re concerned with appearance – it ended up being a split pea green-brown color that was most unappetizing. Green kale from now on!

Reply

Family Lunch – 12 Delicious Recipes Ideas November 1, 2013 um 4:21 pm

[…] recipe […]

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