• Pasolivo Etto Trombe Pasta with Kale Pesto Recipe next to Pasolivo Tuscan Olive Oil
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Etto Trombe Pasta with Kale Pesto

Etto Trombe Pasta with Kale Pesto

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Prep Time
15 minutes
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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.

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
  • 1 garlic clove
  • 1 ounce grated parmesan
  • Butter
  • Spring peas
  • Garnish: burrata, micro kale, basil, preserved lemon
Preparation
  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.
    2. Let kale cool; wring out excess water with your hands. Set aside. Keep water boiling.
  2. 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.
  3. 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.
  4. 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.
  5. 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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