Kale Pesto Whole Grain Fettuccini With Gorgonzola
Who knew kale and Gorgonzola were made for each other! Kale pesto wholegrain fettuccini with Gorgonzola. Simply yum! <br> RECIPE:<BR> Ingredients<BR><BR> 1 medium bunch Tuscan kale, about 6 large leaves,middle ribs and stems removed<BR> 1/4 cup extra virgin olive oil<BR> salt<BR> 1 garlic clove, crushed<BR> 2 tablespoon finely grated Parmesan cheese<BR> 1/4 cup walnuts, toasted<BR> Hot Water from pasta<BR> cooking liquid to thin out as needed<BR> Freshly ground black pepper<BR> 1/4 cup Gorgonzola cheese Fettuccini <BR> Blanch kale in a pot of boiling salted water, about 1 minute. <br> Drain and rinse with cold water to cool and pat dry. <br> Add the leaves to a food processor, with garlic, Parmesan, walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add crumbled Gorgonzola and pepper.<br> Pulse just once to mix well Taste and then add salt. <br>Both cheeses are salty so use as needed. Toss with cooked pasta. Garnish with extra Gorgonzola. Enjoy! I used my @vitamix hence the smooth texture and rich green color.
Recipe Intro From feedfeed
You had me at "Kale Pesto".