It’s true; I cannot get enough cold pasta in the summer! This is all I want to consume! I had half a pound of Kale leftover from a previous recipe I cooked this week and made pesto pasta kale. With a price of 99 cents for a tin of Kale, it’s a much less expensive pesto than basil fresh and has an incredibly earthy taste (although even if you’re not keen on the flavor of Kale in the first place, it’s likely that you won’t be too keen on this recipe as well). A generous amount of lemon juice, garlic, and a little lemon zest at the end makes this pasta a deliciously fresh and vibrant recipe perfect for the summer months.
KEEP IT SIMPLE, OR DRESS IT UP
In keeping with my style, I’ve provided the simplest version below. If you can stretch your budget to go a step further, add items such as grilled chicken, half-sliced tomato slices, and some artichoke hearts that have been chopped up in brine. It’s so delicious that I ate the entire bowl immediately after snapping the pictures; with a few other ingredients, it could transform from a refreshing summer snack to a full-on feast.
INGREDIENTS
1 lb pasta ($1.49)
4 cups of Kale, chopped and loosely packed ($0.50)
1/3 cup of olive oil or as much as you need ($0.82)
One large lemon (1/4 c juice, 1 Tbsp zest) ($0.75)
One clove of garlic ($0.08)
1/2 cup walnuts chopped ($0.57)
1/3 cup Parmesan grated ($0.55)
1/2 tsp salt or as much as you need ($0.03)
Freshly cracked pepper, to taste ($0.05)
Four oz. mozzarella (optional) ($2.00)
INSTRUCTIONS
Prepare a large pot of salted water to the boiling point to cook the pasta. When the water is boiling, add the pasta and let it cook until it is cooked. Then drain in a colander, and allow to cool.
While the pasta cooks while the pasta is cooking, make the pesto. Take Kale leaves off the woody stems into thin strips. Place the Kale in a colander to rinse it with cool water. The excess water will go away.
Add the Kale that has been chopped and washed into a food processor with olive oil and 1/4 cup juice from the garlic, lemon, and walnuts. Add Parmesan pepper, salt and. Blend the ingredients until the mixture is silky smooth and bright green. If needed, add more oil to make the mixture a smooth, thick sauce. Then taste the pesto and alter the pepper, salt, or lemon juice according to your preferences. Put the pesto aside.
Once the pasta has been drained and has cooled to the point that it is no more steaming, transfer it into a bowl of a large size. Add half the pesto, and blend until it is covered.
Cut the mozzarella into small cubes. Mix it into the pasta with approximately one Tbsp of the zest of the lemon. Mix well and mix in the pesto. Continue adding pesto until everything is covered in a hefty layer. Add more freshly cracked pepper and serve or chill until you are ready to eat.
