Orecchiette with Kale Basil Walnut Pesto
- Yield: 4 servings
For anyone who has been following me on Instagram you know I’ve been a tad obsessed with cooking whatever is fresh at my local Jersey City farmer’s markets.
It’s like my own Top Chef-Chopped challenge every week – what is at the farmer’s market today, what do I have in my fridge, and what can I whip up for dinner? Which mostly means, we have been eating a lot of salads, pasta, and more salads over the past few weeks, much to my meat-preferring husband’s chagrin. I am happy to report that he seems to be surviving.
I have made countless salad combinations with my fresh finds the past few weeks, but my Orecchiette with Kale Basil Walnut Pesto has been the real recipe winner to result from my farmers market shopping. Orecchiette is a great pasta when you want to really taste the sauce because the little “ears” really get coated, making a super flavorful pasta.
I like to leave pesto without cheese in it so that if I decide to marinate some chicken breasts or steak, I still have that option. And this batch of pesto makes enough for another pasta dinner, for some grilled veggies or for a quick chicken dinner.
1/2 pound orecchette pasta (or pasta of your choice)
2 cups fresh kale
1/2 cup fresh basil leaves
1/4 cup chopped walnuts
2 garlic cloves
1/4 cup olive oil
reserved pasta cooking water
parmesan cheese (optional)
In a saute pan on low-medium heat, slowly toast walnuts until just fragrant, around 4-5 minutes. Make sure they do not burn.
In a food processor fitted with a blade, add kale, basil, walnuts, garlic and a few Tbsp of the olive oil. Begin to pulse. Slowly add the remaining olive oil until smooth. You might want to add a touch more olive oil depending on your preference.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to directions. Reserve one cup of pasta cooking water.
Drain pasta and set aside. Return pot to low-medium heat on the stove, and add half the pesto to the pot. Add a few Tbsp of cooking water and stir.
Put drained pasta back into pot and mix until pasta is completely covered. Add more pasta water to loosen sauce if needed.
Serve with parmesan cheese and fresh basil for garnish.