Kale Pesto with Bowties

By á-2799

Ingredients

• 3 lg cloves garlic, peeled
• 1-2 shallots, peeled
• 4 c packed, trimmed kale leaves
• 4 oz soft unripened goat cheese
• 1 1/2 tbsp pine nuts
• 1 1/2 tbsp fresh lemon juice
• 1/4 c olive oil
• 1 lb dried farfalle (bowtie pasta)

Preparation

Step 1

for pesto, bring large pot of salted water to boil over high heat. Add garlic and shallots. Boil 4 minutes to soften. Add kale. BOil 1 minute. Using slotted spoon, remove kale to colander to drain. Transfer garlic and shallots to food processor.
Squeeze excess moisture from kale. Add to food processor along with goat cheese, pine nuts and lemon juice. Season to taste with salt and pepper. With machine running, slowly add oil until mixture is creamy.
Meanwhile, for pasta, return pot with water to a boil. Add pasta. Cook until al dente. Drain. REturn to pot add kale pesto to taste, toss well. Refrigerate any remaining pesto and use within several days.