Monday, March 21, 2011

Spinach & Kale Pesto Pasta

The Chef: Jennifer Chen

The Menu: Spinach and kale pesto with Jovial whole grain Einkorn pasta, topped with Parma.

The Goods: This is a meal I love making because it's a recipe from a dear friend and it's the perfect meal to make a big batch to have for lunches during the week. Since I make this pesto a lot, I have stopped looking at the recipe, but here's the general breakdown. In a large pan, I sauté one head of spinach and one head of kale (you can sub-in a bag of frozen of each green) until cooked. In a sauté pan, I warm a few tablespoons of olive oil and add chopped garlic, and cook until the garlic browns. I add the spinach and kale to the olive oil and garlic mixture and toss until coated. My final step is using my immersion blender to create the pesto. Of course, I also cook pasta and then combine the pesto and pasta. After a fantastic weekend in Los Angeles with VN Managing Editor Elizabeth Castoria attending the 25th Genesis Awards, this warming meal was a perfect way to feel like I was back at home.


Debra said...

I absolutely love pesto. It isn't the healthiest but my favorite is on french fries! Of course now I use jicama to dip in it.
Blessings, Debra
Raw Vegan Diet

The Vegan Yogi said...

This looks great! I am always looking for new ways to make Kale!! Thank you