Spinach Pasta with Kale Pesto
Tuscan kale is a winter vegetable that is often used in classic Tuscan dishes like ribollita, a typical hearty soup made with bread and vegetables. The loose-leafed cabbage, commonly known as cavolo nero or “black cabbage” gets its name after its dark green, almost black color. You may also find it called lacinato or dinosaur kale. High in fiber, iron and vitamin C, this kale pesto pasta is delicious and nutritious.
Servings: 4-6
For the dough:
Add the eggs and cooked spinach to a blender or food processor and pulse for 10 seconds. Attach the dough hook to a stand mixer and add the flour, salt and egg/spinach mixture. Mix for 4-5 minutes until the mixture comes together as a ball. Add a spoonful of water at a time if the dough is too crumbly or a spoonful of flour if the dough is too sticky. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. (Alternatively you can knead by hand for 10-15 minutes).
Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles. Be sure to flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 5. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.
Let the past sheets dry for 10 minutes on a floured work space. Attach the fettuccine accessory and run one sheet through on speed 1. Continue with the rest. Flour the fettuccine ribbons well so they don’t stick together. Alternatively, you can cut the pasta sheet into ribbons by hand in fettuccine, or any shape desired.
For the sauce and toppings:
Add the the extra virgin olive oil, kale, garlic, walnuts and Parmigiano Reggiano cheese to a blender or food processor. Blend until smooth, adding more olive oil if needed. Season with salt and black pepper, to taste.
In a medium skillet, add the leeks, skinned garlic clove and 1/2 cup water. Cook over medium heat until soft and the water has absorbed; 20-25 minutes.
Put the chopped almonds in a small skillet, toast over medium heat until slightly golden stirring often; 3-4 minutes.
For the pasta:
Bring a large pot of water to boil. Add 2 tablespoons of course salt. Add the fresh pasta and cook al dente, about 2-4 minutes. Reserve 1/4 pasta water. Drain.
In the meantime add the kale pesto to a large medium along with the pasta water. Simmer until the pasta is ready. Pour the pasta into the skillet and toss to coat. Divide the pasta on the plates and top with leeks, toasted almonds and additional Parmigiano Reggiano cheese if desired. Serve immediately. Buon appetito!
