We made kale pesto before when we posted it with the Summer tomato crostata recipe. When we saw the fettuccine recipe in Vegetarian Times, we knew our pesto would be would be perfect for it, and we weren’t disappointed. It was really a great meal. We enjoyed it with a light fruit salad and ciabatta rolls.

Fettuccine with Kale Pesto and Walnuts Oyster Mushrooms

Serving Size: 4

Ingredients:

for the pesto

  • 2 cups kale, cleaned, destemed and finely chopped
  • 1 bunch fresh basil, chopped
  • 4-5 sprigs fresh thyme, leaves only
  • 2 Tbs. fresh rosemary, finely chopped
  • 1/4 cup walnuts or pine nuts, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast flakes
  • lemon juice
  • agave or sweetener (optional but mellows the flavors)
  • salt and pepper to taste

for the meal:

  • 12 oz. fettuccine, tagliatelle or other pasta
  • 2 Tbs. oil
  • 1 & 1/4 lb. oyster mushrooms, halved
  • 2 cups kale, cleaned, destemed and chopped
  • 1/4 cup walnut pieces, toasted
  • vegan Parmesan (optional)

Directions:

for the pesto:

  1. Wash and cut the thick inner stem from the kale.
  2. Prepare a pot of boiling water and blanch the kale for 5-10 minutes. Until it has softened, but not lost it’s bring green color.
  3. Drain and squeeze the excess water from the kale, and place in a food processor with the garlic, oil and walnuts.
  4. Process until it is a smooth puree.
  5. Remove from the food processor.
  6. Mix in the nutritional yeast.

for the meal:

  1. Bring a pot of salted water to boil and cook the pasta.
  2. Toast the walnut pieces in a dry pan, remove and set aside for later.
  3. Place 1 tablespoon of oil in the pan, and quickly saute the remaining 2 cups of kale. It will shrink quite a bit. It will only take a minute to saute, don’t over cook as you want it to be fresh and bright green.
  4. Set aside in a bowl.
  5. Put the other tablespoon of oil in the pan, and quickly saute the mushrooms, this will also only take a minute.
  6. Drain the pasta.
  7. Pour some of the pesto onto the pasta and toss to mix.
  8. Add the sauteed kale, and mix, add the mushrooms and walnuts.
  9. Serve with vegan Parmesan as an optional seasoning.

Notes:

Inspired by the February 2009 Issue of Vegetarian Times