Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Kale Pesto with Whole Wheat Pasta
Not gonna lie, we’ve made this recipe 3 times in 2 weeks. This super easy kale pesto from the folks at Bon Appetit know what they are doing (go figure, right?). While this recipe calls for Tuscan aka dino aka lacinato kale, you can use any kale, or leafy green, of your choice. Want to see how it’s done? Take it one step at a time with Chris Morocco from the BA test kitchen.
- Cristina Berthelot, Market Manager
Ingredients
- 1 large bunch Tuscan kale, ribs and stems removed
- Kosher salt
- 12 oz. farro pasta or whole wheat pasta
- ⅓ cup raw pistachios
- ¼ cup extra-virgin olive oil
- 1 garlic clove
- 1 oz. Parmesan, finely grated, plus more for serving
- 2 Tbsp. unsalted butter
- Freshly ground black pepper
Directions
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Cook pasta in a pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.