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    Emily Malone

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

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    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

    Instructions

    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

    Noelle (@singerinkitchen)     at 10:16 am

    Looks super yummo!

    [Reply]

    Ali @ Peaches and Football     at 10:18 am

    Who doesn’t love pasta?

    ENJOY your company!!!!

    [Reply]

    Emily     at 10:19 am

    YUM!! Cannot wait to try this!!

    [Reply]

    Jessica     at 10:27 am

    Kale pesto?! Yum. Can’t wait to try this out!

    [Reply]

    Maryea {Happy Healthy Mama}     at 10:55 am

    Wow kale pesto?! I’m skeptical but know you wouldn’t lead us astray. :-)

    [Reply]

    Sarena (The Non-Dairy Queen)     at 10:56 am

    Making your own pasta is definitely a labor of love and definitely reserved for long Sunday afternoons…without an infant. I completely love the convenience of packaged foods when we talk pasta. This looks amazingly delicious Emily!

    [Reply]

    Jannifer     at 11:07 am

    Is Italian or Dinosaur kale the same as Lacinato kale? I love the use of hemp seeds and almonds. Can’t wait to try it.

    [Reply]

    Jeanelle @ Glocal Girl     at 11:23 am

    I just started making homemade pesto and it has left me wondering HOW I ever used the artificial fake store bought stuff to feed my family, friends, boyfriend?!?

    Just made it with arugula the other night and will definitely try it with kale now!

    Thanks, Emily!

    [Reply]

    Brittney     at 11:55 am

    Mmm, this sounds awesome!

    [Reply]

    Melissa @ HerGreenLife     at 12:16 pm

    I don’t know the official definition of pappardelle, but the noodle size/shape/thickness is pretty similar to how we end up cutting our homemade pasta, so maybe we’ve been making pappardelle all this time ;-)

    We’ve been trying to perfect a lemon version, adding lemon zest and juice to the pasta dough — we have a hard time adding enough zest and juice to get much of a lemon flavor though.

    [Reply]

    Robyn @ Blueberries and Oats     at 12:23 pm

    Drat I just got back from TJ’s! >.< This pappardelle looks amazing though. I definitely want to try it soon.

    [Reply]

    Angela @ Happy Fit Mama     at 12:45 pm

    I’ve made spinach pesto before but never thought about kale. Great idea! I’ve got all the indredients on hand so this is for dinner tongight!

    [Reply]

    Gina @ Running to the Kitchen     at 1:14 pm

    I always feel like papardelle is special too but that’s because my 85 year old second aunt (or something to that effect) made it from scratch for us when we visited her in Italy. Best pasta and bolognese sauce I’ve ever had in my life :)
    I’ve never made pesto with kale before, can’t wait to try that out!

    [Reply]

    Katie @ Creature of Habit     at 1:55 pm

    I took a cooking class with my work last year and loved getting to make pasta by hand. My partner and I were woefully bad at our assigned project but the pasta-making team let us sub in for some of the laborious rounds and it was a blast! Although I can definitely see how that’s not something I would want to do every time I wanted to serve pasta (although that’s not very often).

    [Reply]

    Brit     at 2:12 pm

    Hi Emily :) I just wanted to apologize for a comment I made regarding your blog on gym childcare the other day. I just realized it wasnt irrelevant to the issue at hand. I had said that childcare workers shouldnt judge parents and parents shouldnt judge childcare workers, and while that is a really nice thought, etc…I realize that if the care that is being provided to a child, isnt at the best it could be, by all means, a parent, like you, has every right to be concerned and relunctant to take their child back. I know I would be! I didnt mean to downplay your concerns and say that your feelings were irrelevant. Im so sorry. Sometimes its easy to say things in person or type something out to someone and then realize later on that it wasnt the best thing to say….and better yet, realize I was wrong in the whole scheme of things. You and cullen deserve proper and appropriate care and I wish you find that!!! :):):) Sorry, I know this has nothing to do with pesto lol :)

    [Reply]

    Lydia     at 2:35 pm

    Emily,
    Your pasta looks so good! I love making pesto with non traditional greens. Last week, I made one with kale and mustard greens…so good!
    Lydia :)
    happyorganicfamily.blogspot.com

    [Reply]

    Amelia     at 3:14 pm

    I love this pasta from TJ’s! It’s so fresh and light. In December for my mom’s birthday I made a vegan pesto and tossed it with this pasta. Phenomenal! I’ll have to give the kale a go next! :)

    [Reply]

    SusanM Reply:

    This dish does look delicious and I have enjoyed TJ’s lemon pappardelle. But I wanted to note that this papardelle has egg in it, unless they recently changed the recipe. Something prompted me to check the ingredients — maybe because it had a nice springiness that reminded me of egg noodles — and I saw egg listed.

    [Reply]

    Alex @ Raw Recovery     at 4:03 pm

    I love Pappardelle so I am really excited to try this recipe and hopefully find the lemon pepper variety at TJ’s. After my parents went to Tuscany on a bike tour they bought a pasta maker and now make pappardelle and other pastas a lot. Unfortunately I haven’t been able to experience it since I live on the East Coast and they are in Colorado.

    [Reply]

    Marie     at 4:29 pm

    Yummy pesto – this kale version sound delicious! Just wondering what your experiences have been with freezing/dethawing pesto before? (spinach, kale, etc). Does it still taste as amazing dethawed?? thanks!

    [Reply]

    Meghan @ Healthy Food Love Affair     at 5:18 pm

    That looks delicious! Is pappardelle just the name of a shape of pasta?

    [Reply]

    chelsey @ clean eating chelsey     at 5:19 pm

    That is an incredibly simple but delicious looking dinner!

    [Reply]

    Elisabeth     at 5:23 pm

    I’m betting you’re picking up Sarah? ;)

    [Reply]

    Mai     at 5:59 pm

    oh hm, i’ve actually never heard of pappardelle before, but i’m definitely bookmarking this recipe!

    [Reply]

    Katie @ Talk Less, Say More     at 7:00 pm

    Hmmm i’m intrigued…and hungry! ;)

    [Reply]

    Lauren @ Fun, Fit and Fabulous!     at 7:24 pm

    Wow that looks absolutely amazing!!! I love pesto! :)

    [Reply]

    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. :)

    [Reply]

    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

    [Reply]

    Koko @ Koko Likes     at 10:40 pm

    LOOKS amazing!!!

    [Reply]

    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!

    [Reply]

    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/

    [Reply]

    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!

    [Reply]

    Carlee     at 7:43 am

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

    [Reply]

    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

    http://debbiekoenig.com/

    [Reply]

    Haley S     at 1:12 pm

    That looks beyond delicious!

    [Reply]

    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)

    [Reply]

    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!

    [Reply]

    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!

    [Reply]

    Emily Malone Reply:

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

    [Reply]

    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!

    [Reply]

    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?

    [Reply]

    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!

    [Reply]

    Emily Malone Reply:

    Awesome! So glad you liked it!

    [Reply]

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