This recipe can be found in the September 2012 edition of Yoga Journal (looks like it may have been reprinted from Vegeterian Times). SUPER YUMMY!!
1 bunch stemmed, chopped black kale (I used 4 cups of pre-packaged, chopped kale, eliminating steps 1 & 2)
1 c. grated Parm-Reg cheese, plus more for serving
6 tbsp EVOO
1/4 c. pine nuts
2 garlic cloves, chopped
1 tsp salt
1/4 tsp red pepper flakes
1 lb fettuccine (we used penne)
1. Bring a large pot of salted water to boil. Meanwhile fill a large bowl with ice and cold water.
2. Plunge kale into boiling water for 3 min. Then transfer to ice water, drain & squeeze out excess water.
3. Puree kale with 1/2 c. cheese and remaining ingredients (except pasta) until smooth.
4. Return water to boil and add pasta. Cook until al dente (I recently learned that the chewier the pasta is, the lower impact it has on your blood sugar!).
5. Just before pasta is done, remove 2 tbsp pasta cooking water and add to the pesto. Add remaining 1/2 c. cheese and mix well (don't forget this step!).
6. Drain pasta and toss with pesto. Serve with additional cheese if desired. ENJOY!
