#baby kale
Try Barilla Executive Chef Lorenzo Boni’s kale and walnut pesto for a simple weeknight pasta dinner.
Angel Hair with Baby Kale and Walnut Pesto, Cannellini Beans and Cherry Tomatoes
Ingredients
1 box Angel hair
½ cup walnuts
1 clove garlic
3 cups baby kale, packed
5 tbs extra-virgin olive oil
½ cup Parmigiano
1 pint cherry tomatoes, halved
2 cups cannellini beans, cooked and drained
Instructions
1. Bring one large pot of water to boil, cook pasta according to directions.
2. Meanwhile, in a blender process garlic with walnut, stir in baby kale and 4 tbs extra-virgin olive oil along with 4 ice cubes, process until pesto is formed.
3. Separately in a hot skillet sauté cherry tomatoes with remaining olive oil, stir in cannellini beans, season with salt and pepper.
4. Drain pasta, toss with pesto, tomato and bean mixture.
5. Top with cheese before serving
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Baby Kale Slaw with tomatoes
- 1 package fresh Baby Kale (5-6 oz)
- 1 medium head Radicchio
- 1 small red onion (or half of a medium red onion)
- 2 medium carrots shredded
- 5 -6 oz of cherry tomatoes
Shred the baby kale or lightly pulse in food processor to desired size. Slice the Radicchio in thin strips. Thinly slice onion. Process carrots through grater attachment to make shreds. Combine in a large bowl with tomatoes.
Add dressing and toss well.
Lemon Dijon Balsamic Vinagrette
- ½ cup olive oil
- 6 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Combine all ingredients in a blender and mix well.
15 minutes prep time
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