Pasta Salad with Kale Pesto
It was an absolute gorgeous summer day and a perfect one to be on the farm! Today, it’s all about our Siberian Kale! It’s leaves have a delicate texture and it’s taste is like a mild cabbage flavour! It’s exceptionally tender with a blueish green colour! Our farm lunch of Pasta Salad and Kale Pesto featured this healthy green. My girls are not big fans of the mighty kale but sneaking it in as a fresh pesto with pasta, wins them over overtime. This recipe is perfect for the warmer days ahead. Take it on a picnic or enjoy it at your next backyard BBQ.
500 g Fusilli Pasta
2 medium zucchini's, chopped into bite size pieces
1 red pepper, diced into bite size pieces
1 small sweet onion, diced small
5 cup Siberian kale or any soft leaf kale, hard stems removed and leaves broken into pieces
3 garlic cloves, roughly chopped
2/3 cup extra-virgin olive oil
juice of half a fresh lemon
1/4 cup parmigiano reggiano plus extra for garnish
1 tsp. sea salt
Bring a large pot of salted water to a rolling boil. Cook pasta el dente as per package directions.
Drain pasta and rinse. Place in a large bowl and let cool.
To make kale pesto: Place all ingredients in a food processor and blend until creamy.
Add chopped, zucchini, pepper and onion to cooled pasta. Toss pasta and vegetables with kale pesto. Serve with extra grated parmigiana.
SERVINGS 4-6 | PREP & COOK TIME 30 minutes