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March, 2023 RECIPE OF THE MONTH

Yields 2-3 Servings

Serves 2
as an entrée

INGREDIENTS

1 bu. Broccolini
4 ea Garlic Cloves, sliced thin
½ bn Lacinato Kale
8 oz Trumpet Pasta
2 tbsp Canola Oil
½ cup Fresh Pesto
1 tbsp Pine Nuts, toasted

Pesto

2 cups Basil Leaves, picked
2 tbsp Pine Nuts, Toasted (or Toasted Pepitas)
1 ea Garlic Cloves
½ cup Olive Oil
1 ½ cup Parmesan, Freshly grated
½ ea Lemon, juiced
½ tsp Kosher Salt
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Kale Pesto Pasta

As the warm weather creeps in, we're dreaming of dishes made with fresh, local ingredients.

Here's a recipe you can make at home to help summon spring!

METHOD

1

Making the Pesto

  • Combine basil leaves, garlic, pine nuts in a food processor and run until finely chopped
  • Leave the machine running and slowly drizzle in the olive oil | Let it run until the mixture is almost completely smooth
  • Move into a mixing bowl and fold in cheese with a rubber spatula or spoon
  • Adjust the seasoning with the fresh lemon juice and salt if necessary
2

Cooking the Pasta

  • Cook the trumpet noodles in lightly salted water until they are cooked al dente
  • Remove them from the water with a strainer or a slotted spoon | Reserve the water
  • In a saute pan add the canola oil, garlic and broccolini | lightly season with salt
  • Saute on medium high heat and stir until all of the broccolini has some oil on it
  • Cook for about 1-2 minutes, or until the broccoli begins to soften | Add the kale and stir in
  • Add the pasta, pesto, and about ¼ cup of the pasta water to the pan and stir all together | Let cook for about 1 min
  • Place in a bowl and sprinkle toasted pine nuts and grated parmesan cheese on top
  • For a bit of extra flavor, microplane some lemon zest on top
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