The kale pesto would have been amazing enough on its own,
but combining it with the sweetness of the caramelized onions put it over the
top. To start, slice a couple of onions
and sauté on medium high heat with some butter or oil, and a teaspoon of
sugar. Stir the onions occasionally so
they brown evenly. In the meantime heat a large pot of salted water while
you’re deveining your kale, I like to use the same water for both blanching the
kale and cooking the pasta. Blanch the
kale for a minute then scoop it into a colander and drain thoroughly by
squeezing it like a sponge once it has cooled down a bit.
While your pasta is cooking start the pesto in the
Cuisinart with two cloves of garlic, some kosher salt, and a handful of pine
nuts. Once minced add your drained kale
and with the motor going drizzle in your extra virgin olive oil until you get
the desired consistency. Grate in some
fresh parmesan, salt and pepper to taste, one final pulse, and you’re ready to
combine all of your ingredients for the perfect late summer pasta.
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