Nutty Kale Pesto Pasta With Caramelized Onion Recipes

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KALE PESTO



Kale pesto image

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Provided by Sarah Cook

Categories     Dinner, Main course

Time 10m

Yield Makes enough for 10-12 servings

Number Of Ingredients 8

85g pine nut , toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil , plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Steps:

  • Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
  • To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION



Nutty Kale Pesto Pasta with Caramelized Onion image

My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup hazelnuts, toasted and skins removed
2 cups roughly chopped fresh kale, stems removed
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup loosely packed basil leaves
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
12 ounces uncooked whole wheat linguine
1 large sweet onion, thinly sliced
3 garlic cloves, minced
1 tablespoon honey
3 large tomatoes, chopped

Steps:

  • Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

BERRIES WITH RICOTTA CREAM



Berries with Ricotta Cream image

Fresh, high-quality ingredients really make a difference in this dessert. If you don't have access to fresh-picked berries, use whatever fruit is in season near you. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1 cup part-skim ricotta cheese
1/2 cup heavy whipping cream
1/4 cup honey
2 cups fresh blueberries
2 cups fresh raspberries
1/2 cup chopped hazelnuts, toasted

Steps:

  • In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.

Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein.

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