Pesto pasta with mushrooms and kale

 

 

 

 

For 2-4 servings:
1 bunch organic kale*, cut and ends removed
Whole wheat pasta such as fettucini
1 medium onion, chopped
2 cups of dried mushrooms,** rehydrated or fresh
olive oil

For the pesto:
1/3rd cup of walnuts
3 cloves of garlic
2 sprigs of fresh rosemary, chopped
a couple of basil leaves, chopped
other fresh herbs such as thyme
salt and powdered broth

Bring a pot of water to boil, add 1 tbs of broth and the kale, and cook till tender about 5-7 minutes. Remove kale from the water, rinse cold and add the pasta to the boiling broth, keep the broth after the pasta is done.

For the pesto, blend 4 tbs of oil with the fresh herbs, the garlic and the walnuts, add some water if more liquids are needed for blending.

Heat some oil in the frying pan and add  the onion, till brown and then add the mushrooms. Cook for about 12 minutes, until the mushrooms are tender. Add the pesto, cook for two minutes, add some of the broth if the sauce starts sticking to the pan. Then add kale, some more broth if needed, cook for another 2 minutes and finally add pasta, blend and serve with some chopped veg. cheese.
 ©Mighty Forks 2011 

*Recommended to buy organic, as the conventional fruit or vegetable is on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/

**When buying dried mushrooms, check for the origin. Organic or local varieties are to prefer to imports where environmental toxins might be an issue.

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