Home for spring break? Want to impress your family or treat your friends to a delicious dinner? I have the perfect recipe for you.
The other day, I was testing pesto recipes for work. When I say testing recipes, I mean testing A LOT of recipes. I can officially make pesto with my eyes closed. And yes, I still smell faintly of garlic. You may ask: what does one do with so much pesto? There are three answers: (1) Eat it on chips, (2) Jar it and give it to your boyfriend’s mom for extra brownie points, (3) Make something fabulous for dinner to go with it. We’re going to focus on number three.
This pasta is covered in a kale & almond pesto that I made with all my leftover ingredients from that day. For an added textural component, I threw in some larger pieces of kale. At the very end I tossed in some sliced grape tomatoes for brightness.
This recipe serves 2, but feel free to double or triple amounts for larger parties.
Kale & Almond Pesto
- 1 cup of roughly chopped kale
- 2 tablespoons of roasted almonds
- 3 tablespoons of grated parmesan cheese
- 1 tablespoon of lemon juice (about half a lemon’s worth)
- zest of a whole lemon
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt & pepper
Add all ingredients to a food processor and pulse until you reach a spreadable consistency that isn’t too creamy. It should not be fully smooth!
To assemble the pasta…
- 1 more cup of roughly chopped kale
- 1 cup of grape tomatoes sliced lengthwise
- Extra parmesan cheese & black pepper to top off
To make the Tagliatelle, follow the boiling directions on the package. I say this because it varies from brand to brand. If you can’t find Tagliatelle, Linguini would work great in this as well.
Roughly chop the kale and stir it in to the pasta after draining. If you put the lid to the pot back on for a few minutes, the kale will wilt perfectly.
Add the tomatoes and the pesto last and toss it all together until evenly mixed.
Serve and top with parmesan and freshly ground black pepper to taste! Enjoy!