Kale Pasta with Pistachio Pesto

kale pasta

There’s nothing more satisfying then that warm, comfortable stretch when you eat a plate full of pasta, and this recipe is no exception. I added kale leaves to the pasta dough to make it slightly healthier and green. I say slightly because you will need to eat the entire 1 1/4 pounds of pasta to get one generous serving of vegetables. While time consuming, making your own pasta is infinitely better than buying it from the store (and I love store bought pasta). You can even customize it to your own likening: throw in some herbs like basil, thyme, or oregano or add some spices like saffron or turmeric. I love the pistachio pesto that’s paired with this recipe, but feel free to substitute store bought pesto or tomato sauce if you’re short on time.

The Bite: You guys have almost made it! This is the last section of your dental anatomy crash course. We’ve talked about dentin, enamel, dental pulp, and cementum. Now, all we’re left with is the periodontium, which technically isn’t really part of your tooth. The periodontium is composed of gingiva (gums), cementum, periodontal ligament and the alveolar bone. If your tooth was a baby, your periodontium would be its mother. Made up of tissue, it envelops the tooth in its arms and functions to provide it support, protection, and nourishment. And on that sweet note, we end our course.

kale pasta2

Kale Pasta with Pistachio Pesto

Yield: about 1 1/4 pounds of fresh pasta; 1 large cup of pesto

Ingredients

Pasta
1/2 lb of kale leaves, wilted and squeezed dry (or 5 ounces of frozen kale, defrosted and squeezed dry)
2  3/4 cups  flour, divided
3/4 teaspoon salt
3 eggs
2 tablespoons olive oil

Pesto
1/3 cup of shelled, salted pistachios
1/3 cup sliced almonds
1 1/2 cups basil
1/2 cup parsley
1/2 cup olive oil
2 tablespoons lemon juice
1/4 cup asiago cheese
salt and pepper to taste

Directions

Pasta
Place the wilted and dried kale leaves, eggs, and olive oil and blend in a food processor until smooth. Mix the flour and salt in a separate bowl and create a well in the middle. Pour the processed liquid into the well and, with a fork or wooden spoon, mix the eggs into the flour mixture, taking more of the flour wall into the egg pool as you go. Once the mixture comes together, knead the dough for a couple of minute, cover in plastic, and let rest for an hour at room temperature.

By machine: break off small pieces of dough and put through a pasta roller, starting at the highest setting and moving down to the lowest. Once the dough is thin, feed each strip through the cutting attachment to get your pasta strands. I usually lightly dust both the rolling and cutting attachments before a feed pasta dough through to prevent any sticking that may occur.

By hand: break off small pieces of the dough and roll them out as thin as possible. Gently roll the dough up and with a knife, carefully slice off the ends of each roll to yield strips of pasta. Continue to cut off the ends until the dough is entirely transformed to pasta strips

Boil a large pot of salted water. Add the pasta strips and cook for 3-5 minutes. These will cook fast and may take longer or shorter depending on their thickness so make sure you watch and taste as you go. Once al dente, remove from heat and strain the salted water.

Pesto
Combine all of the ingredients in a food processor and blend until smooth. Add as much as you like to the pasta and serve.
Note: the pesto freezes beautifully

Source: pasta adapted from Beard on Pasta; pesto adapted from NPR

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