Casarecce Con Pesto Cavolo (Casarecce Pasta With Kale Pesto)
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (12 ounce) box pasta (casarecce)
- 5 tablespoons extra virgin olive oil
- 2 cups baby kale
- 1⁄2 cup hazelnuts, peeled
- 1⁄2 cup romano cheese
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, cut 1 inch
- salt and pepper, to taste
directions
- Preheat oven to 450 degrees F.
- Rub asparagus with oil, salt and pepper. Spread out on a baking sheet and bake for 15 minutes.
- While the asparagus is baking, start the pasta cooking and make the pesto.
- Bring a large pot of water to a boil.
- In a food processor, process the nuts, cheese and kale while gradually adding remaining oil. When combined, set aside.
- When the water is boiling, cook the pasta according to package directions and drain while saving 1/2 cup of cooking liquid.
- Once the pasta is drained, transfer to a bowl and mix in the reserved cooking liquid, kale pesto, cherry tomatoes and asparagus. Serve immediately.
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RECIPE SUBMITTED BY
Broke Guy
United States