This is my go to recipe when I haven't planned ahead since I usually have most of these ingredients handy.
Secrets to this recipe: the greenest dark leafed kale you can find, fresh walnuts, fresh grated cheese and high quality pasta. Notice how thick the noodles look? It's so yummy when it's al dente, like this one.
Of course this recipe works with whatever you have in your pantry, but if you want it to be extra special try the imported Italian pasta. I usually serve it in smaller bowls because it's really filling, plus I love coming back for seconds!
pasta carbonara with kale pesto
I love this recipe because it’s so versatile. Mix the pesto into pasta or brush it over grilled fish or chicken. The Cuban in me loves it because it’s so garlicky. I always make more than enough and save a bit to spread over crusty bread. The uses for this super healthy pesto are endless!
2½ cups of kale leaves
1 cup fresh basil leaves
¼ cup extra virgin olive oil
¾ tsp high quality salt
½ cup walnuts
6 large cloves of garlic
½ cup fresh grated Romano cheese
1 lb imported Italian pasta
4 eggs, beaten
In a food processor set on pulse, combine kale, basil and salt. Pulse until the leaves are finely chopped and drizzle the olive oil into the mixture. Add the walnuts and garlic and pulse again. Finally, add half the cheese.
Cook pasta according to directions. While pasta is cooking, take ½ cup of boiling water from the pot and slowly whisk into the eggs. Add the remaining grated cheese.
When pasta is done and drained, add egg and cheese mixture and toss. Then toss in the kale pesto and serve immediately.