Kale Pesto Pasta

Michelle shared a Kale Pesto Pasta for the main course at the South Arm Older Adults Cooking Club.

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Here are some facts about kale that Michelle shared with us:

  • Kale has been cultivated for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century.
  • Kale belongs to the same family as cabbage, Brussels sprouts and collards.
  • Kale for snack. Kale chips are a nutritious, easy to make snack.
  • Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
  • One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C and K.
  • For the best flavour, kale must be harvested after the first frost. This ensures some of the starches are turned into sugars.
  • Types of kales are differentiated by color (green, white, purple, or bluish green) and leaf shape.
  • Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy. From Webmd.com.

Ingredients

  • 1 bunch lacinto kale or other kale or hearty green
  • 10 oil packed anchovies, optional
  • 2 garlic cloves
  • 1/3 cup olive oil
  • fresh ground black pepper
  • 1/3 cup mascarpone or heavy cream or soft cream cheese
  • 1 pound penne rigate
  • 1 cup frozen peas
  • parmesan cheese
  • 1 cup pasta water, to thin

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Source: this recipe is adapted from Gwyneth Palthrow’s My Father’s Daughter cookbook

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