Kale Pesto with Gzf Spinach Pasta
Ingredients
1 large bunch Tuscan kale, ribs and stems removed
Kosher salt
12 tinkyada spinach noofle
⅓ cup raw pistachios
¼ cup extra-virgin olive oil
1 garlic clove
1/2 oz nutritional yeast, finely grated, plus more for serving
1/4 tdp parmesean flavor
2 Tbsp. Vegan butter
Freshly ground pepper
Description
I took this original recipe from bon appétit magazine unfortunately they make there’s wheat and I really don’t like the price or the status of pinenuts, So I use cashews instead
Directions
Cook kale leaves in a pressure cooker for 2 mins on high. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands After it is cooled.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and nut yeast and psrmesean flavour. Purée, adding water 1 Tbsp a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more nut yeast and parmesean flavor and a few grinds of pepper.