Pasta with Brussels Sprouts Pesto & Kale.

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:

I’m doing it right.

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
Serves 4

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.



One response to “Pasta with Brussels Sprouts Pesto & Kale.

  1. I recently had Brussel sprouts after a long hiatus – I forgot how delicious they are! And I get them all to myself since Eric haaaates them. Win!

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