Etto Trombe Pasta with Kale Pesto
Etto Trombe Pasta with Kale Pesto

Etto Trombe Pasta with Kale Pesto

Level: Easy | Prep Time: 15 minutes | Cook Time: 5-10 minutes | Serves: 1-2

Pistachio and parmesan combine to make this rich and creamy sauce that pairs perfectly with any pasta. Add in sugar snap peas, or your vegetable of choice and garnish with a touch of kale or a squeeze of lemon for some added tang. Simply delicious.

Ingredients

  • Kale Pesto (1 serving)
  • 8-10 leaves of Tuscan kale, ribs and stems removed
  • 1 cup or 100 g fresh pasta
  • 1/3 cup raw pistachios
  • 1/3 cup Pasolivo Tuscan Extra Virgin Olive Oil or Pasolivo Olio Nuovo
  • 1 garlic clove
  • 1 ounce grated parmesan
  • Butter
  • Spring peas
  • Garnish: burrata, micro kale, basil, preserved lemon

Preparations

  1. Cook kale leaves in a large pot of boiling salted water until bright green and wilted for about 30 seconds. Transfer to a bowl filled with ice water.


Let kale cool; wring out excess water with your hands. Set aside. Keep water boiling.

  1. Blend nuts, olive oil, and garlic in blender or food processor until very smooth. Add kale and 1 ounce parmesan. Purée until smooth. Add salt and pepper season to taste. Transfer pesto to a bowl.
  2. Cook sugar snap peas in boiling water for 30 seconds, transfer to an ice water bath, set aside. Garnish: burrata, preserved lemons, Pasolivo Tuscan Extra Virgin Olive Oil or Pasolivo Olio Nuovo Olive Oil, basil/micro kale, lemon.
  3. Cook pasta in a pot of "salted" boiling water, stirring occasionally, until al dente.
    *2-3 minutes if using fresh pasta
    *Follow directions on the box if using dried pasta.
  4. Using a slotted spoon, transfer pasta to a bowl. Add 2-3 tablespoons of pesto; add 1 teaspoon of butter, 1 tablespoon parmesan, sugar snap peas, and …“ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Transfer to a bowl.
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