By the Gracious Vegan
This is an easy dish that will get more rave reviews than the level of effort suggests it should. The secret is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of. Serves 4.
If using potatoes instead of zucchini, cover the potatoes with cold water and bring them to a boil. Simmer about 25 minutes or until just tender.
- 4 Yukon Gold or other boiling potatoes (not russet) (about 1 pound)
Then drain, peel, and coarsely chop the potatoes and set aside.
Start the pasta water boiling.
Make kale pesto by placing garlic in a food processor and mincing it.
- 3 large or 4 small cloves of garlic, peeled
Add these and pulse until all the ingredients are ground up into each other.
- 4 cups chopped kale, stems removed
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 teaspoons salt-brined capers, rinsed
- 3/8 cup tablespoons blanched almonds (whole or slivered)
- Zest of one lemon
- 2 tablespoons lemon juice
Then add the olive oil and pulse until you reach a good pesto consistency. Set aside.
- 3/8 cup extra virgin olive oil
Cook and drain the pasta as directed on package. Add zucchini to the pasta pot during the last 5 minutes of cooking.
- 8 ounces dry pasta of your choice (chunky or long)
- 3 small or 2 medium zucchini, diced
Toss pasta and zucchini (or the roughly chopped potatoes) with about half of the pesto at first; see if you need more.
Timing: 25-45 minutes, depending if you use potatoes (longer) or zucchini (shorter)
Nutrition: Mostly unprocessed ingredients (the oil is the main culprit)
Gluten-free if gluten-free pasta used