Jenny and I almost always have a bit of kale hanging out somewhere in the fridge. We will slice it thin to make salads, sauté it and mix it into Preston’s morning eggs, braise it in a simple soup and so on. We like it because it is versatile, hearty, and can be applied in so many different ways.
We also tend to have various partial boxes of pasta hanging out in the pantry so naturally when I was looking to make a lazy Sunday lunch I grabbed my refrigerator veggies, my half box of bucatini pasta, and my ever present pecorino (which could just as well have been Parmigiano).
I have a long standing and nostalgic relationship with pesto. It was one of the first truly Italian recipes I was able to prepare for myself. Traditional pesto is of course made with basil. This version prepared with kale and broccoli was a pleasant surprise and a heartier and more nutritious version. The recipe provided is not exact and is based on memory, however I would suggest making it your own and tasting as you go to achieve your own personal version of deliciousness.
Here’s How To Make It Work.
- Use a good quality extra version olive oil
- Use real deal Pecorino-Romano cheese
- Season your pasta water perfectly