Etto Trombe Pasta with Kale Pesto
- 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
- 1 garlic clove
- 1 oz grated parmesan
- spring peas
- garnish: burrata, micro kale, basil, preserved lemon
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.
Blend nuts, olive oil, and garlic in blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée until smooth. Add salt and pepper season to taste. Transfer pesto to a bowl.
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
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.
Using a slotted spoon, transfer pasta to a bowl. Add 2-3 tablespoons of pesto; add 1 tsp of butter, 1 tbsp parmesan, sugar snap peas, and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Transfer to a bowl.
Learn the cooking techniques behind pesto pasta! Join us on Friday, May 14 at 2 p.m. on Instagram LIVE with Chef Justin of the Paso Robles Wine Merchant. Chef Justin will be using our Pasolivo Tuscan Olive Oil to create an Etto Trombre Pasta with Kale Pesto.