Kale Pesto Pasta

Cityline | posted Monday, Feb 23rd, 2015

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Prep time: 10 minutes
Total time: 20 minutes
Serves: 5 

Ingredients:

• 1/2 bunch kale, ribs removed (about 9 cups)
• 375-g pkg tagliatelle
• 1 1/2 cups grated parmesan, divided
• 1 cup walnut halves, toasted, plus more for garnish
• 1 cup frozen shelled edamame, thawed
• 1 garlic clove
• 1 tsp salt
• 3/4 cup olive oil

Method:

1. Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
2. Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
3. Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
4. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

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A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes

Ingredients:

• 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
• 1 large white onion, chopped
• 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
• 6 large kale leaves, torn up
• 5 sun-dried tomatoes, roughly chopped
• 1/4 cup (60 mL) chopped walnuts
• 4–5 Tbsp (60–75 mL) balsamic vinegar
• sea salt and pepper (for Heart Disease use sodium substitute)

Method:

1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

Click to buy on Amazon.ca.