Kale, Chilli and Parmesan Pasta
I had kale growing in the garden so I wanted to try something new with it. I can't begin to tell you how much I loved this pasta. I love pesto in general, but this one, this is delicious. Every bite is packed full of flavour, the croutons, so good, this dish, it is perfect.
The weight of the kale is measured once the stems are removed.
I use ciabatta bread, but you can use sourdough, if you prefer. I like to blitz the bread in a food processor, but make sure you don't make fine crumbs, it needs to have some smaller crumbs but also chunky bits. The bread is fabulous in this dish.
Now I have not tried any of these, but for the pesto, according to the original recipe, try substituting basil or mint for the parsley, and rocket or baby spinach for the kale. I am intrigued at trying it with rocket, I am not going to try mint with it though.
This pasta I know I will be making for years to come, it is really one of my favourites.
The weight of the kale is measured once the stems are removed.
I use ciabatta bread, but you can use sourdough, if you prefer. I like to blitz the bread in a food processor, but make sure you don't make fine crumbs, it needs to have some smaller crumbs but also chunky bits. The bread is fabulous in this dish.
Now I have not tried any of these, but for the pesto, according to the original recipe, try substituting basil or mint for the parsley, and rocket or baby spinach for the kale. I am intrigued at trying it with rocket, I am not going to try mint with it though.
This pasta I know I will be making for years to come, it is really one of my favourites.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Light'
Serves 4
120g curly kale leaves, torn coarsely
120g parmesan, grated finely
2 cups loosely packed fresh flat-leaf parsley
6 small garlic cloves, crushed
Funely grated rind from 3 lemons
3-4 tablespoons lemon juice, to taste
1 cup (250ml) extra virgin olive oil, plus extra for drizzling
100-120g ciabatta bread, torn coarsely
500g spaghetti
1 pinch dried chilli flakes
Serves 4
120g curly kale leaves, torn coarsely
120g parmesan, grated finely
2 cups loosely packed fresh flat-leaf parsley
6 small garlic cloves, crushed
Funely grated rind from 3 lemons
3-4 tablespoons lemon juice, to taste
1 cup (250ml) extra virgin olive oil, plus extra for drizzling
100-120g ciabatta bread, torn coarsely
500g spaghetti
1 pinch dried chilli flakes
To make kale pesto, process kale, parmesan, parsley, garlic, rind, lemon juice and 2/3 cup of the oil in a small food processor; season to taste.
Heat remaining 1/3 cup oil in a small frying pan over medium-high heat; add ciabatta, stir for 2 minutes or until lightly golden. Transfer to a plate lined with paper towel.
Cook pasta in a large saucepan of boiling water until almost tender. Reserve 1/3 cup of the cooking water then drain pasta. Return pasta to pan with reserved cooking water; stir in kale pesto. Season to taste.
Serve pasta topped with toasted ciabatta, chilli flakes, and extra parmesan, if you like.
Heat remaining 1/3 cup oil in a small frying pan over medium-high heat; add ciabatta, stir for 2 minutes or until lightly golden. Transfer to a plate lined with paper towel.
Cook pasta in a large saucepan of boiling water until almost tender. Reserve 1/3 cup of the cooking water then drain pasta. Return pasta to pan with reserved cooking water; stir in kale pesto. Season to taste.
Serve pasta topped with toasted ciabatta, chilli flakes, and extra parmesan, if you like.
Enjoy!