Kale Pesto And Bacon Tagliatelle
- 1 1/4 lb kale, chopped
- 1/2 lb unsalted cashews, toasted
- 2 tbsp white wine vinegar
- 1 cup olive oil
- 8 oz Parmesan, grated
- 1 pinch granulated sugar
- 1 lb fresh tagliatelle
- 1/2 tbsp oil
- 3.5 oz bacon
- 1/2 cup heavy cream
- Blanch the kale in boiling, salted water for 2 mins then drain and rinse under cold water. Place in a food processor along with the cashews and vinegar and pulse. Slowly trickle in the olive oil then mix in 6 oz Parmesan and the sugar and season. Transfer the pesto to a jar and keep in the fridge.
- Cook the pasta in boiling, salted water until tender. Meanwhile, heat the oil in a pan and fry the bacon for 5-7 mins until crisp. Set aside. Drain the pasta, reserving 1/4 cup pasta water. Toss the pasta, pasta water and cream together. Divide between 4 bowls then drizzle with the pesto, add bacon and sprinkle with the remaining Parmesan. Serve.
kale, unsalted cashews, white wine vinegar, olive oil, parmesan, sugar, tagliatelle, oil, bacon, heavy cream
Taken from recipes-plus.com/api/v2.0/recipes/19149 (may not work)