Website of the Year India 2015



Conchiglie Pasta with Kale Pesto Recipe

Conchiglie Pasta with Kale Pesto is a popular Continental Snack
Author :
 
On :
Tuesday, 9 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Toss Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 box(24-oz) - small Pasta
  • 1 small bunch - Asparagus spears
  • 1 tsp - red pepper flakes
  • 8 - large leaves of kale (tough stems removed)
  • 4 Cloves - Garlic (smashed and chopped)
  • 1 cup - Walnut (lightly toasted)
  • 1/4 cup - nutritional Yeast
  • 1 tbsp - white miso
  • 1/4 cup - extra virgin Olive oil
  • Salt and pepper to taste
  • 1 tsp - Lemon juice
  • How to Make Conchiglie Pasta with Kale Pesto:

    1. Spread walnuts in a plate and microwave on high for a minute. Toss them around, then microwave for another minute and keep aside.
    2. Remove the tough ends of the asparagus spears and cut lengthwise into 3/4-inch pieces and keep aside.
    3. Bring a large pot of water to boil. Dunk in the kale leaves.
    4. Bring the water back to a boil and let the kale leaves cook for five minutes. Then, using a pair of tongs, fish out the kale leaves and set them aside.
    5. Bring the water to a boil again and add pasta.
    6. About five minutes before the pasta is cooked, add the chopped asparagus.
    7. Meanwhile, assemble the pesto.
    8. Place the cooked kale, 1/2 cup of toasted walnuts, nutritional yeast, miso, garlic and olive oil in a food processor or blender.
    9. Process into a paste.
    10. Mix the pesto, cooked pasta and asparagus, lemon juice, and remaining walnuts in a large bowl.
    11. Add salt and pepper to taste, if desired.
    12. Recipe courtesy: Holy Cow Vegan



     

    Bawarchi of the Week

    J Sharmilee

    J Sharmilee

    Sharmilee is passionate about her blog Sharmis Passions which contains recipes for healthy food, low fat baked goodies and tips on food photography.

    know more