Kale Pesto Pasta Bowl, Thoughts on Kale, & Storytelling

 

Kale Pesto Pasta Bowl | In Pursuit Of MoreKale Pesto Pasta Bowl | In Pursuit Of More

The purpose of life is a life of purpose.

~ Robert Byrne

I take a lot of joking around about the fact that I’m a big fan of kale. And it’s true the ribbing is totally warranted, I really am a big fan. But the whole truth is, I love not only kale, but all kinds of green stuff, with kale being at the top of that list for sure. Looking at the top of that list, I’d have to say it’s rather crowded up there though – I mean, how can you say definitively that kale is better than broccoli, or parsley, or basil, or celery leaves, or sprouts, or any of those gorgeous green leaves that pop up in wooden boxes throughout this fair land at this time of year? It’s all I can do to not run through people’s backyards & community garden plots munching on leaves… :)

Kale is a nutritional powerhouse especially, and it’s won many a zealous fan for its versatility and ability to grow just about anywhere and, even in colder climates, all through the winter. It’s a truly amazing plant. So you can imagine my amusement when I traveled to France last summer to find kale everywhere…….just not on people’s plates.

I was beyond intrigued to see kale of all kinds pop up in French gardens – from the meticulously manicured ornamental gardens in Paris, to the enchanting hills of hard-to-believe-they-are-real Burgundy (I don’t recall seeing it in the south of France so much). The French being who they are, knowing a thing of beauty when they see one, obviously hold this plant in high esteem. But seemingly, it is very rare to see it eaten there these days. So I was pleased (beyond pleased really) to learn of a lone woman who is trying to change all of this.

Kristin at the Kale Project is working to bring kale back to the plates of all who dine in France, from the hoards of eager tourists looking for a fancy bite, to the locals, who may or may not already know the nutritional qualities and easy growing nature of this gift of the plant world. It is these kinds of personal pursuits that make me smile wide, and I love discovering those who pursue their purpose such as this – I’ve been following Kristin with pleasure, and I hope you might too, one serving at a time in a land far far away (for many).

Here is a most simple way to enjoy one of the (hands down) most popular and tasty kale recipes on my blog – this kale pesto is a yummy way to use not only kale, but a few of those other delicious green herby things I mentioned earlier. I toss it all together with a little finely cubed raw tofu to keep it simple & not too heavy, but you can do whatever treatment you like here for the protein. I happen to really enjoy raw tofu, which isn’t actually raw anyway since it a pre-cooked & processed bean curd, and I find it a lovely little add on to a lively & well-rounded dinner dish.  And coated in this yummy pesto? Just perfect.

Kale Pesto Pasta Bowl | In Pursuit Of MoreKale Pesto Pasta Bowl | In Pursuit Of More

 The Less:

Less commercially made pesto sauce means less inferior oils & stale dated greens & herbs. Fewer packaged & processed goodies means less waste, cost, and more control of the products you consume. Fewer steps till dinner’s ready means weeknight mealtime is quick & easy, leaving time for other pursuits to fuel your daily pleasure.

 The More:

More handmade sauces in the fridge means fast & simple are at the ready. More handy uses for greens & herbs means healthy chlorophyll comes in delicious packages. More greens & chlorophyll means nutrients that heal while they nourish, so food performs double duty, and, tastes amazing doing it.

Kale Pesto Pasta Bowl | In Pursuit Of MoreKale Pesto Pasta Bowl | In Pursuit Of More

Kale Pesto Pasta Bowl:

  • (1) handful of pasta of your choice per serving (I used a thin wheat fettuccine here)
  • (1/4) cup finely cubed un-cooked extra firm tofu per serving
  • Killer Kale Pesto as desired to taste
  • Fresh parsley or basil leaves to garnish
  • Additional parmesan (optional)

This is such a classic that I am sure many of you have a version of this in your repertoire already.The first thing to do is make the pesto. This can be done on a leisurely weekend while prepping for the week. This recipe will keep for well up to 10 days in the fridge and also freezes very well. It’s fantastic, and a little goes a long way.

To make dinner in minutes, put up a pot of water to boil and add the pasta once the water boils. Cook according to package directions. While the pasta cooks, prep the tofu (or your choice of pre-cooked protein) and chop up some herbs super fine. If using, grate up a smidge of parmesan cheese.

When the pasta is done, drain and let sit for a minute in the strainer. To serve, toss the drained pasta back into the (dried out) cooking pot and add the pesto a spoonful at a time, stirring to incorporate. When you have reached the desired amount of pesto, toss in the tofu cubes and stir gently to coat it all with the sauce. Transfer the hot pasta to a serving bowl (or bowls) and garnish with herbs, pepper, parmesan, and, if you are (just a little) down with it, an additional splash of olive oil.

Kale Pesto Pasta Bowl | In Pursuit Of More

This combo makes for perfect leftovers and are as good at room temperature out of a Tiffin container as they are re-heated in a wok with a few veggies. If you like a little comfort food from time to time, this here is the ticket (especially if you are a pesto lover).

This time of year is fantastic for scoring inexpensive parsley & kale either at the market or in the back yard, and having a little batch of pesto on hand is always a good idea.

Kale Pesto Pasta Bowl | In Pursuit Of More

Hoping you all had a wonderful weekend and an even better start to the week, I’m looking forward to settling in on the home-front after a week on the road the last few days, and hope to get caught up on all manner of things (honestly I am beginning to wonder if I will ever catch up on my blog reading).

If you live in Vancouver, I’d love to see you next Tuesday, June 25th, where I’ll be sharing my story in person over at LuluLemon Lab. If you’re free, I’d love to see your smiling face – simply RSVP at thelab@lululemon.com!

Looking forward to continuing on the pursuit of purpose with each and every one of you. I’d love to hear about your pursuit, always. Thanks for being amazing. Because you are, each and every one of you. Truly, thank you for reading.

Yours in Less,

Email Handwritten Signature

 

 

23 Comments

Filed under Cooking, Food, Recipes, Rich & Simple, Savory, Vegan, Vegetables, Vegetarian

23 Responses to Kale Pesto Pasta Bowl, Thoughts on Kale, & Storytelling

  1. I’ve never heard of kale pesto until I read your post. What a great recipe to eat kale in a different way. I’d love to try it. Thanks for sharing!

  2. Everytime I see you writing on Kale, I click on it, simply because you make Kale look delicious. And I can never understand how I can make it taste delicious. It still is the mystery vegetable for me!

    • Shira

      I promise you Ishita with the right touch you can make it happen! I’d love to hear when that day comes :) Thanks for the visit my friend! xx

  3. I just got back from a 10 mile run this evening and have been drooling over this photo all night. I wish I could reach through the computer and grab a bite! It looks so divine! This is going on my grocery list. Thanks for the inspiration!

    • Shira

      Thanks! And can I just say you are amazing?! Good for you running 10 miles…you deserve a bowl of this and more, wow! xx

  4. Yes to greens, and especially yes to kale! This pasta sounds like a perfect way to pack in as many greens as possible. :)

  5. Girl, I have so much kale right now it would be criminal not to make this recipe (seriously, I’m running out of ideas…). Only so many smoothies I can consume!

  6. Kale pesto pasta is one of my favorite go-to dinners. In fact, we’re having it for dinner tonight! I’ll have to give your recipe a try the next time I’m in the mood for kale pesto (so, probably sometime next week…).

    • Shira

      Love this Katie! I should have known you’d have the taste for this – I think we share a love of many of the same things :) Would LOVE to know what you think! xx

  7. I’m a pretty big fan of kale too, and it very often ends up in pesto in our house. :-) This pasta dish looks divine- I love the chunks of tofu mixed in!

    • Shira

      Thanks Kristy! I like to add those raw if I’m not up for cleaning another pan (seriously sometimes I just have to keep it simple!)….it’s a good thing I like it too! :) xx

  8. Think I’ll have to try this recipe with some of the kale we grow in our back yard. It got a little out of hand last year & we ended up with a small forest of kale ‘trees’… :)

    Will I see you at the big Vancouver Mom shindig tonight? I’ll be one of the Ambassadors at the door–hope to meet in person!

    • Shira

      Hi Lisa! Thanks for stopping by! I hope the event was a giant success tonight – I had a conflict and unfortunately couldn’t make it – would have loved to be there! :)

  9. Just over a year ago, I wasn’t very fond of kale, now I try to put it in everything. Loved this. Can’t wait to try the pesto.
    p.s. I made your soy/balsamic dressing the other day and popped it in the high speed blender with a couple of medjool dates. It got so thick and creamy that I used it for a veggie dip…. So good. Thought you might like to know ;)

    • Shira

      Somer – amazing!! You know I am going to try that in my next batch of dressing (maybe tonight actually)…..YUM! Funny how once you get into it you can find ways to use kale in everything! Too awesome :) xx

  10. I need to eat more kale really. we had so much kale in last few months in our garden, but it was the tough variety so i just got bored with it. this pesto sounds perfect to finish all of that up!

  11. I love Kale!! This recipe looks absolutely fantastic and clean!! Looking forward to more!

  12. I have found that I love kale, and what a great use of it.

  13. Joanne Gilmore

    This is the first time I have seen your website, but linked to it through Pinterest. I have fallen in love with a Spring Pesto that uses baby spinach, arugula, parsley, pistachio nuts and Asiago cheese. I have made kale chips and used kale in soups, but cannot wait to try this.

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