Wednesday, November 12, 2014

Kale Pesto Spaghetti

This morning, I woke up feeling a cold coming on. Since it was a day with no meetings I decided to take it easy and work from home. Lunch was particularly delicious --- a kale pesto! This is almost (or is it?) as delicious as a basil pesto since most of the flavor punch comes from the garlic/nuts/salty cheese combination. This is a slimmed down version, and replaces much of the cheese (and its salt) with a bit of mild, yellow miso but does not omit all of the cheese, with the addition of some feta, which goes extremely well with the robust kale. Lunch was delicious!

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Kale pesto starts out with some torn lacinato kale leaves (for a two portions 4-5 leaves are enough). Add in a quarter cup sliced almonds.

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Add 1 TB mild, yellow, sodium reduced miso and about 4oz of feta cheese and 1 garlic clove, coarsely chopped.

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Add 1 TB olive oil and about 2-3 TB water. Mix away!

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Cook about (2 x) 2 oz of spaghetti, and once cooked al dente (ca 12 min depending on brand) toss with about 2 TB of kale pesto. Serve with some feta or goat cheese crumbles!
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Chanelle was also checking out his greens…

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