Creamy kale! It’s so good. It was today’s dish. I made it with elbow pasta because I haven’t made a pasta recipe in awhile. I do love pasta, but try to control how much I eat of it. My pasta with creamy kale is a pesto like recipe. Traditional pesto uses basil, which is divine. These days you can make pesto using whatever you like. This is also a creamy kind of dish. The creaminess not only comes from the cheeses that I used, but also from cannelini beans, or white beans that have been blended in with the kale. This is a hearty recipe, that makes a great family meal, and fills you up with all the fiber in the kale and beans, so it won’t feel so bad eating pasta when you have kale and beans in the recipe! Hope you like it…
1 pound of kale
2 tablespoons olive oil
1/4 cup Parmesan cheese, plus more when serving
4 ounces Neufchatel cheese, plus more for extra richness
1/4 to 1/2 cup low fat half and half
1 can cannelini beans ,drained and rinsed
1/2 pound Barilla elbow pasta
1/4 cup water
salt and pepper to taste
Directions for Kale
Heat a large pot and add your olive oil, and washed kale. Let the kale wilt a little, just a few minutes. Next add your water, half and half, and Parmesan cheese. Cook on medium for 15- 20 minutes. Next, add your cannelini beans, and Neufchatel cheese. Cook for another 15 minutes or so. With your immersion blender, blend your kale until it resembles pesto. You may add water here, or if you want more creaminess half and half, plus more cheese. Set aside when blended, but keep warm.
For your pasta, boil a large pot of salted water, add pasta, and follow suggested cooking time on box.
To put it altogether, pour creamy kale on top of pasta in pot. Mix well, add more Parmesan cheese, or Neufchatel if you wish, I did! Makes enough for 6 people. Pour a glass of vino and enjoy!