I make pesto out of a lot of things…and today we are using kale raab and arugula!
What you need:
- 1 lb pasta, I’m using Rigatoni
- 1 bunch kale raab
- 2 cups arugula, or other greens
- 2 stalks spring garlic, or 2 garlic cloves
- 1/4 nuts, I’m using almonds
- 1 cup sunflower or olive oil
- Salt & Pepper
- 1 cup lanchengo or parmesan cheese, grated
In a large pot, bring your pasta water to a boil. Salt the water well.
The key to a great pasta dish is timing. You want to be making a sauce while the pasta is cooking, and bring them together just at the end. Also, splashing a bit of pasta water into your sauce will help it stick to the pasta better!
Before cooking pasta, blanch the kale raab by cutting the raab into manageable pieces then putting it into the boiling pasta water for 2 minutes. Next, transfer raab to a colander and run under cold water to stop it from over cooking. You can also use an ice bath to do this, which is a bit more effective.
Once you’ve blanched the raab, keep the boiling water and cook pasta until al dente. In a food processor (I prefer this over a blender) whizz together the kale raab, arugula, spring garlic, nuts, oil, cheese and salt & pepper. Once you’re you have your mix to a paste consistency, mix in some of the pasta water (up to a cup) and more oil if needed. Taste and season accordingly. *My mother would say to add in a dollop of cream cheese to make it creamier, and you can do so if you choose.*
Once the pasta is cooked to your liking, drain and then toss with the pesto sauce! Serve warm…or cold the next day