I freaking love kale. Seriously. Everything about it—it’s nutrition, it’s crunchy texture, its taste—makes me a happy Abbe Lew. And truth be told, kale is making a comeback in tons of ways. Probably because of how healthy it is, and how its a “super food.”
As I was cooking up pasta for a long training run, I decided to throw some kale into a blender and whip it into a pesto. Tossing that with the cooked pasta, I added roasted chicken and some goat cheese. This turned into one of His Lordship’s favorite pasta recipes.
Also, you’ll end up with more pesto than you know what to do with. So freeze some of it for the future, would ya?
So, here’s to you, oh super hero of foods.
Pasta with Kale Pesto/Roasted Chicken/Goat Cheese
1 lb pasta
1 bunch kale, washed and cleaned of any grit, and dried in salad spinner
2 cloves of garlic
1 cup pine nuts
1/2 cup Parmesan cheese
1 lemon, zested
2 chicken breast halves, roasted and shredded of its meat
8 oz goat cheese, crumbled
salt & pepper
extra virgin olive oil
1. Bring a large pot of salted water to a boil. Cook pasta to al dente.
2. While pasta is cooking, make pesto: Place kale, pine nuts, garlic, and lemon zest in a blender or food processor. Puree. While motor is running, stream olive oil into kale mix, and blend until emulsified. Pour into a bowl, and stir in Parmesan cheese. Season with salt & pepper.
3. Once pasta is cooked, transfer to large mixing bowl while reserving pasta water. Toss in chicken and 1/4 cup of pesto. Add goat cheese and toss to combine. Season with salt and pepper and serve!
HEY READERS: How do you take your kale? I want to know!