Tuesday, November 12, 2013

Cheesy Pasta with Kale Pesto and Roasted Carrots


When I saw this recipe in the October Real Simple, it sounded soooo good to me. I had to make it ASAP! With no ravioli in the house, I used tortellini instead, which was actually a better vehicle for the kale pesto. This isn't a low-cal meal, but the seasonal veggies make it pretty healthy. Also, where have roasted carrots been all my life? I savored every bite of this and will make it again soon.

Aside: I have a small food processor that came with my immersion blender. Every time I try to use it, nothing happens and I have to put everything in the Magic Bullet instead. So, if you own a Bullet, start there and save yourself the extra dishwashing.

Cheesy Pasta with Kale Pesto and Roasted Carrots
Slightly adapted from Real Simple. Serves 4.

16 to 18 oz. fresh or frozen cheese ravioli (or other cheese-stuffed pasta)
1 pound carrots (about 6), sliced
½ small bunch kale, stems discarded and leaves torn (about 3 ½ cups)
2 Tbsp roasted almonds, plus more, chopped, for serving
1 clove garlic
6 Tbsp olive oil
1 ½ oz. grated Parmesan (1/3 cup), plus more for serving
½ tsp grated lemon zest
kosher salt and black pepper

1. Heat the oven to 450° F. Toss the carrots with 2 Tbsp of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until tender, 10 to 12 minutes, tossing once.

2. Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 Tbsp of oil. Process until smooth.

3. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

4. Add carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.

1 comment:

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