Tinkering in the Kitchen: Kale and Avocado Pesto
While sitting on a conference call today I pondered my plans for dinner. I was really in the mood for something comforting and warm, perhaps a pasta? I thought about the things I needed to use up before they went bad: two perfectly ripe avocados, a big bunch of dinosaur kale, and a bag filled with rinsed and ready to go Italian parsley from a few weeks ago (this stuff stays fresh forever!). Could I make something more exciting than a salad out of these virtuous ingredients? What I really wanted was baked shells and cheese, but then again, I wasn’t really in the mood for a heavy dairy-centric meal or the way I’d feel after eating it.
I vaguely remembered seeing a recipe for a creamy pasta where the creaminess came from an avocado. Hmm…I googled quickly and sure enough, people do that! I started racking my brain with other ingredients in the pantry and fridge that needed to be used up and by the end of the call I had scribbled the outline for a recipe. A few hours later I tested out my theory and…success!! The resulting pasta was creamy and warm, salty and substantial, and it definitely hit the spot. Gentleman G and Mr. Weasley also seemed to enjoy it, so it must have been at least okay!
Ingredients
1 lb. whole wheat penne
2 ripe avocados
1 bunch lactinato kale
2 cloves garlic
8 oz. can of chickpeas (or dried if you can plan that far in advance!)
1/3 c. Italian parsley leaves
1/4 c. grated parmesan cheese
1/4 c. whole pecans
4 tbsp. olive oil
juice of 1/2 lemon
splash of white wine
Instructions
Remove ribs and rinse kale. Roll in a kitchen towel to remove excess water.
Heat a large pot with enough water for 1 pound of pasta. Season with a pinch of salt and add pasta when water reaches a rolling boil.
Heat 2 tablespoons of oil in a large skillet over medium heat. Smash and remove skins from garlic and add to hot pan. Sauté garlic for about a minute before adding the kale in small bunches. Add a splash of white wine and turn kale until all pieces are wilted, about 5 minutes. Turn off heat and let kale cool.
Cut avocados in half and remove pits. Scoop out flesh with a large spoon and add to food processor. Pull leaves of parsley from stems and add to food processor along with the juice of half a lemon and 2 tablespoons of oil. Pulse until combined.
Add kale and garlic to food processor and use the skillet to warm the rinsed chickpeas.
Pulse kale in food processor until the mixture is an even consistency. Season with salt and pepper to taste.
In a small dry pan toast the pecans over medium-low heat until aromatic, about 7-10 minutes. Transfer pecans to a cutting board and roughly chop.
Once pasta is al dente drain and add to a large mixing bowl. Add kale mixture, warmed chickpeas, 3/4 of the chopped pecans and toss to combine.
Serve in large bowls and top with a sprinkle of pecans and grated parmesan.
Enjoy!
A
