It’s come to my attention—from several friends/readers—that many of my recipes involve cheese.
Well, nay-sayers, I have news for you:
So I invite you to hop on board.
In other news, we’re back from Paris and we’re back in the throws of training.
This time—thankfully—for a half marathon.
And just like Paris, I have grand plans for Brooklyn.
So let’s get carbo-loading.
(Complete with cheese.)
Pasta with Brussels Sprouts Pesto & Kale
1 pint Brussels sprouts, trimmed and quartered
¼ cup unsalted, roasted almonds, roughly chopped
2 cloves garlic, smashed
⅓ cup Parmigiano-Reggiano cheese, grated, plus extra for serving
black pepper, freshly ground
extra-virgin olive oil
1 lb. pasta
1 bunch kale, stems removed and roughly chopped
1. Bring a large pot of salted water to a boil; add sprouts; cook for 3-4 minutes or until tender; meanwhile, prepare bowl of water with ice (ice bath); transfer sprouts with slotted spoon to ice bath; drain; reserve.
2. Place cooled sprouts in bowl of food processor; add almonds, garlic, and cheese; season with salt and pepper; secure lid on bowl; with motor running, stream ½ cup extra-virgin olive oil into bowl until fully emulsified; season to taste; reserve.
3. Bring same pot of salted water to a rolling boil; add pasta; cook until al dente (according to package directions).
4. Meanwhile, bring 2 Tbsps. olive oil to medium-high heat in large sauté pan; add kale; season with salt and pepper; cook until crispy,turning frequently, 3-4 minutes; remove from heat; with slotted spoon, transfer pasta to kale mix; toss with reserved pesto and more Parmigiano if desired; season to taste; serve immediately.