KALE CHICKPEA PESTO WITH ASPARAGUS AND PEAS
Steps:
- For the Kale Chickpea Pesto Bring a large pot of water to a rolling boil. Pour in the chopped kale. When the water comes back up to a boil (probably less than 30 seconds), drain the kale and rinse with very cold water. Pulse garlic in food processor until chopped. You may have to stop the food processor and push the little garlic bits down the sides. Add kale and chickpeas to food processor and pulse until chopped. Add lemon zest and lemon juice and pulse until chopped. With the food processor running, very slowly drizzle in olive oil until everything in the processor is the consistency of a pesto. You may need more or less of the olive oil depending on how many/how big your broccoli pieces are. Season with 1 teaspoon salt to start and a few hard turns on a fresh black pepper mill. Adjust according to your taste. Remember that this is a pesto and should be strong and salty, since you will be mixing into pasta, grains, etc. We thinned out the pesto with a tiny bit more olive oil. For Pasta Cook soba or pasta. Drain. In a large bowl, combine with vegetables and about half the pesto. Add more pesto as needed. To make a pretty nest of pasta, use a large fork and "twirl" pasta onto the fork from the large bowl. Gently slide off fork into serving bowl. You will probably have to add asparagus and peas to the nests after. Of course, you can just toss a heaping forkful of the pasta into a bowl like we did with the broccoli on the second day. The rest of the pesto will keep in the fridge, covered, for about a day.
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