Saturday, April 10, 2010

Pasta with Kale Pesto and Garbanzo Beans

Welcome Spring!
Pasta with Kale Pesto and Garbanzo Beans
Adapted from Felony Kirsch

1 can Chickpeas, rinsed, drained, and dried
Olive Oil
1 small bunch (about 1/2 lb.) Kale, center ribs removed
8 oz. Pasta
1/3 C. Pine Nuts
4 Garlic Cloves
1 Lemon, juiced and with zest grated
1 T. Red Wine Vinegar
Parmesan, grated

Preheat oven to 400 degrees.  Toss chickpeas with olive oil and salt.  Roast about 15-30 minutes, until brown and crispy or until everything else is ready to go.

Bring a large pot of salted water to a boil; have ready a bowl of ice water.  Drop kale into boiling water and cook for 45 seconds.  Use tongs or slotted spoon to transfer kale to ice water to stop cooking.  Keep water boiling, adding more if necessary so there is enough to cook pasta.  Cook pasta in water according to package directions.

In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth.  With motor running, slowly drizzle in vinegar and olive oil until you have a smooth, pesto-like consistency.  Taste and add more salt and lemon juice as needed.

Drain pasta and toss with kale pesto.  Add chickpeas and cheese and salt to taste.

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