about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Lemon Mushroom Pappardelle with Kale Pesto.

It’s been pretty dreary in Seattle this week.  The chance of rain is high, meaning chance of me leaving the house is low.  And when the weather turns ugly, I turn to comfort food.  Pasta is typically my weapon of choice.

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There is something that feels really fancy about eating pappardelle.  And while I do know how to make my own (after a few long afternoons in the Traditional European lab in culinary school!), these days I opt to go with the packaged variety.  Kale adds an awesome bitterness to this pesto sauce – in a good way.  And the mushrooms and capers round it out with a comforting, slightly Mediterranean tanginess that makes this pasta dish feel like a fun upgrade from traditional spaghetti night. 

Lemon Mushroom Pappardelle with Kale Pesto

by Emily Malone

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (4 servings)

    For the Pesto

    • 1 bunch Italian or Dinosaur kale
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 tablespoons sliced almonds
    • 2 tablespoons shelled hemp seeds
    • salt to taste

    For the Pasta

    • 1 package TJ’s lemon pepper pappardelle (or other noodle)
    • 1 pint sliced mushrooms
    • 2 red onion, sliced thin
    • 2 tablespoons capers


    Rinse kale and remove leaves from stems. Add kale, olive oil, lemon juice, sliced almonds, and hemp seeds to a food processor. Pulse until combined into a good pesto texture. You will probably need to stop and scrape the sides down quite a few times. Season the pesto to taste with salt, and set aside. (This pesto can also be made ahead of time and refrigerated or frozen until ready to use.)

    To assemble the dish, start by bringing a large pot of water to a boil for your pasta. I bought this new lemon pepper pappardelle pasta from Trader Joe’s, which I would highly recommend. But if you don’t have a TJ’s nearby, you can sub in a plain pappardelle or other pasta of your choice. Cook pasta according to package directions.

    lemon pepper

    (image source)

    While the pasta cooks, sauté one thinly sliced red onion along with one pint of sliced mushrooms. Cook until very soft and beginning to develop a good amount of browning.

    Once the pasta has cooked, drain and add pasta to the sauté pan with the vegetables. Add pesto and capers, and toss the whole mixture in the sauté pan over medium low heat.

    The pesto should loosen a bit with the heat, and distribute evenly among the noodles and veggies while tossing.  Do a final seasoning with salt to taste.  Plate in your favorite pasta bowl. 

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    I like to do a final drizzle with olive oil just before serving – it gives it that perfect finishing touch.

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    I tend to think that pasta dishes have a pretty short life as far as freshness and flavor go, but the richness of this pesto sauce make leftovers just as tasty the next day. 

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    The next time you’re feeling a pasta night, try this fun twist on traditional pesto, and treat yourself to a simple, but seemingly fancy dish in the comfort of your own kitchen. 

    I am off to the airport to pick up a very special visitor this morning!!

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    43 Comments so far
    Leave a comment

    TeriLyn [a foodie stays fit]     at 8:26 pm

    It’s 11:30 at night and I’m suddenly starving and this is the only thing I want to eat. :)


    Alexis @ Hummusapien     at 8:34 pm

    I really love how simple that pesto is! I’ve never made pesto before so this is the perfect non-intimidating recipe. Plus, it has hemp seeds and kale = super healthy and full of protein…perfect!

    I just saw these noodles at TJ’s today…I’ll have to grab them next time! T


    Koko @ Koko Likes     at 10:40 pm

    LOOKS amazing!!!


    Amy     at 11:21 pm

    Awe, Emily I absolutely love you and your family. You are so lovely and such an inspiration! I actually live in Victoria, BC (right across the very large pond)…so if you are ever in the area I’d love to hear from you :) Take care!


    emmycooks     at 11:23 pm

    Kale pesto? Why have I never made this before? I know pasta-making probably isn’t high on your priority list with a baby, but in a couple of years he’ll be working by your side in the kitchen. My kids LOVE to help make pasta. This is the green (spinach!) pasta recipe we use, which would be great with your pesto recipe: http://emmycooks.com/2012/02/08/eat-your-greens-easy-handmade-spinach-pasta/


    Jennifer @ Peanut Butter and Peppers     at 7:06 am

    What agreat dish! I’ve had Trader Joe’s lemon pepper pappardelle and I love it! I like actually with a littl ebutter and sage! Kind of boring, but the pasta has great taste! Wonderful dish you have today!


    Carlee     at 7:43 am

    Wow does that look great. Never thought of using Kale in a pesto…


    ErikaMC     at 12:13 pm

    Those noodles look really good – I’ve never tried them before.

    I just found this blog and it made me think of you so I thought you might be interested in it



    Haley S     at 1:12 pm

    That looks beyond delicious!


    Tamara     at 6:25 am

    EMILY! This was delicious.

    (by delicious I mean I licked the bottom of the bowl to get the very last bits)


    This American Bite     at 11:26 am

    I LOVE these noodles, I use them in my Corn Chowder and they add so much flavor to the dish – but I find myself unhappy when I use them in anything else, and Kale Pesto, what a wonderful, wonderful idea! This is a dish I will be trying at home and will be sure to give you props!


    Heather     at 4:52 am

    I made this last night, it was sooo good! The kids hated it, but that is the usual reaction to anything new. I’ll keep serving it and they’ll come around.

    I didnt have hemp, so I used flaxseed and a little nutritional yeast. And then I deveganized in a big way by adding chicken and parm. Oh, and I used the organic baby kale that my Costco is selling now. That pesto would be good on anything!


    Emily Malone Reply:

    Haha I’m glad you liked it! Hopefully it grows on the kids. :)


    Crystal     at 2:08 pm

    I prepared this recipe, with a few modifications/additions, this weekend and it was a huge success! Thanks for such a great recipe!


    Jessica     at 11:55 am

    Cooked this for a group of 5 last night, and it was delicious. I need a larger food processor, as that amount of kale really didn’t want to fit into the teen-tiny one I normally use! Speaking of which, I have only bought kale in bags at Trader Joe’s. How much would you generally say is a “bunch?” Is there a weight you’d associate with that?


    Rabia     at 5:35 pm

    This is definitely one of the best pasta dishes I have made! I was added garlic to the pesto and topped my bowl with some grated parm and lemon juice. Yum!


    Emily Malone Reply:

    Awesome! So glad you liked it!


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