SPICY KALE-ALMOND PESTO AND WHITE-BEAN PASTA
Steps:
- 1)Cut lower stems off kale. Steam kale over 2 quarts boiling water 5-7min., until tender. Transfer to colander to drain. Do not discard water. Add pasta to water on stove and return to boil, stirring. When pasta is al dente, drain. 2)Meanwhile, place almonds in food processor and process until well chopped. Add garlic, cheese, 1/2 tsp salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tbsp olive oil in a stream until thick pesto is formed 3)In a medium bowl, toss beans with juice of one lemon and 1/8 tsp salt. 4)In a large skillet, heat 1 tsp olive oil over medium heat. Add crushed red pepper flakes and fry for about 1min. Add kale-almond pesto and cook,stirring, for about 30 seconds. If pesto seems too thick, thin with small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
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