As seen on harrisfarm.com.au
A light and zesty kale pesto- perfect for spring, and a great alternative to the classic basil pesto.
INGREDIENTS (serve 4 ppl)
For the farfalle:
400 gr 00 flour
4 eggs
For the pesto:
1/2 bunch kale, stalks removed and chopped
1/2 cup bleached almonds, roughly chopped plus extra for garnish
1 garlic clove, minced
Zest of 1/2 lemon
3 tbsp lemon juice
1 cup extra virgin olive oil
1 cup Parmigiano Reggiano, grated
Salt
Ground black pepper
METHOD
For the farfalle:
Place the flour onto a clean surface, shape it into a circular mound and make a well in the centre.
Place the eggs in the well and use a fork to lightly whisk and start to incorporate some flour.
Use your fingertips to gradually blend a little more flour into the eggs until it forms a dough.
Firmly knead the dough by using the heel of your hand pushing down onto it, and then away from you. Lift the dough and fold it back onto itself. Turn the dough a quarter turn and repeat. Continue kneading for 5 minutes or until the dough is smooth and elastic.
Wrap the dough in a tea towel ( this will prevent the dough from drying out) and let it rest for at least 30 minutes.
After resting, cut the dough into quarters. With the help of a pasta machine, thin out each quarter until a rectangular sheet forms and reaches a thickness of 2 mm.
With a sharp knife, slice the pasta into horizontal strips approximately 4 cm wide.
Use a ravioli wheel to cut each strip vertically at 4 cm intervals.
Use your fingertips to pinch the straight edges of the square together to form bows.
Place on a floured tray, set aside and repeat with the remaining pasta dough.
For the sauce:
In a blender place chopped kale, almond, garlic and pulse until the mixture is finely chopped.
Add the Parmigiano and lemon zest, and blend until the ingredients are fully incorporated.
While still blending start adding the olive oil in a steady stream until the entire amount of olive oil has been added.
Add lemon juice and season to taste.
Pour pesto into a large bowl and set aside.
Bring a large pot of salted water to the boil. Add pasta and cook it until al dente (about 3-4 minutes).
Add 1 ladle of pasta water to the pesto and stir well to combine.
Drain the cooked pasta and add it to the pesto. Toss well to coat the pasta evenly with sauce.
Serve and top each plate with extra chopped almonds and freshly grated Parmigiano Reggiano.
