|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Spicy Kale-Almond Pesto and White Bean Pasta|
|Contributed by: from Jim Garland blog||Added: Mar 05, 2008 at 08:18 AM|
How to make it:
- 1 bunch kale
- 4 ounces rice penne pasta (dry)
- 1/2 cup whole almonds, toasted
- 1-1/2 Tablespoons garlic (about 5 large cloves)
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- Juice of two lemons, divided
- 2 Tablespoons extra virgin olive oil
- 1 19 ounce can white/cannelloni/great northern beans, rinsed and drained
- 1/8 teaspoon sea salt
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon paprika
- Cut lower stems from kale.
- Steam kale over 2 quarts (64ounces) water for 5-7 minutes 'till tender.
- Transfer to a colander to drain. Do not discard water.
- Add pasta to water on stove and return to a boil, stirring. When pasta is al dente (sticks to the wall when tossed at it!)
- Meanwhile place almonds in a food processor (or good blender) and process until well chopped
- Add garlic, nutritional yeast, 1/2 teaspoon sea salt, and juice of one lemon.
- Carefully squeeze water from steamed kale and remove stems. Discard stems. Pat dry leaves with paper towel and chop roughly. Pat dry again, and add to food processor.
- Process until all ingredients are finely minced.
- While processing/mixing, add 2 Tablespoons olive oil until a nice thick pesto is formed.
- In a medium bowl, toss beans with juice of other lemon and 1/8 teaspoon sea salt.
- In a large skillet, heat 1 teaspoon olive oil over medium heat.
- Add paprika and fry for about 1 minute.
- Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thiner out with a 'little bit 'o' water.
- Add pasta and beans, and toss gently until thoroughly heated. Serve immediately.