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 Spicy Kale-Almond Pesto and White-Bean PastaApril, 2005 Serves 4 / This unusual dish, which appeared in December 2003, is wholeheartedly acclaimed by everyone who tries it. “My wife and I know that eating kale is important, but we could never really find a way to cook it that we enjoyed,” said one fan. “We absolutely love this; it’s become one of our ‘go-to’ meals.” 1 bunch kale, washed and drained 4 ounces dried penne pasta 1/2 cup whole almonds, toasted 11/2 tablespoons garlic (about 5 large cloves) 1/4 cup freshly grated Parmesan cheese 1/2 teaspoon salt Juice of two lemons, divided 2 tablespoons extra-virgin olive oil 1 19-ounce can white (cannellini) beans, rinsed and drained 1/8 teaspoon salt 1 teaspoon extra-virgin olive oil 1/4-1/2 teaspoon crushed red pepper flakes Freshly ground black pepper 1. Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain. 2. Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed. 3. In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt. 4. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately. PER SERVING: 465 cal, 39% fat cal, 21g fat, 3g sat fat, 19mg chol, 19g protein, 56g carb, 10g fiber, 640mg sodium |