Pasta with Winter Pesto

17/11/2023

Pasta with winter pesto is a seasonal variation of the classic Genoese pesto, where one can use ingredients more typical of the colder months. Here is a recipe that you might appreciate, with ingredients that well suit the winter season:

Ingredients

320g of pasta (penne, fusilli, or spaghetti are all fine)
100g of black kale or chard leaves (for a winter touch)
50g of walnuts or pine nuts (characteristic and seasonal)
1 clove of garlic (adjust according to personal taste)
50g of grated Parmesan cheese (possible alternative: Pecorino)
30g of ricotta (to add creaminess)
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste (optional)

Preparation

Start by cleaning the black kale or chard leaves, removing any tough parts and rinsing them well under running water.
Bring a pot of water to a boil and blanch the leaves for a few minutes, then drain them and let them cool down.
Meanwhile, bring another pot of water to a boil, salt it and cook the pasta according to package instructions.
In a blender or mortar, begin to chop the walnuts or pine nuts with the garlic clove.
Add the previously blanched kale or chard leaves and continue to process the ingredients.
Transfer the mixture to a bowl and incorporate the grated Parmesan, ricotta, salt, and, if liked, a pinch of black pepper.
Drizzle in extra virgin olive oil, until you obtain a homogeneous pesto of the desired consistency.
Drain the pasta al dente and keep some of the cooking water.
Dress the pasta with the winter pesto, adding a little cooking water to help create a smooth cream that coats the pasta well.

Unlike traditional pesto, this winter version has a more rustic and earthy flavor thanks to the use of black kale or chard and walnuts, which pair perfectly with the colder months.

Interesting Fact

Black kale, also known as “Tuscan kale” or “kale,” is an excellent source of vitamins and minerals and is particularly appreciated in winter recipes for its rich flavor and versatility in cooking.