Kale Pesto. I had no idea that the following day was "National Kale Day," thanks to one food blogger who apparently celebrates any and every National (fill in the blank here) Day, I was duly notified.
|Back in 2009 I introduced you to Homemade Ricotta|
|In 2011, we made tomato sauce. It is still a staple in this home.|
I actually have been pondering the thought of a separate FB page for this blog. I don't post a lot about food on my personal page, especially the amount I'd like too, because I feel my non-foodie friends would get annoyed with food pictures and links and messages about how awesome my dinner was. We shall see.
|Last week I apparently celebrated National Kale Day with Kale Pesto! Yippee!!|
I was completely satisfied with this pasta because there were layers upon layers of flavor. There was a fresh and vibrant flavor from the marinara, a garlicky zing from the pesto and a mild, subtle salty flavor from the cheeses. As you spoon the pasta into the bowl it looks like a celebration of Italy, red from the marinara, green from the pesto and white from the cheese-a perfect and unintended tri-color dinner.
|Tri-Color Baked Pasta|
1/2 pound pasta (we used whole wheat shells, but use whatever is in your pantry)
2-3 cups tomato sauce, warmed
1/2 cup pesto sauce
1/2 cup ricotta cheese
1/4 cup grated Parmesan Cheese, plus 2T. for topping.
4 oz. Mozzarella Cheese, grated
1 tablespoon butter
- Preheat broiler to high. Meanwhile, boil pasta in a large pot of salted water. Cook until al dente, where the pasta still has a little bite and is a little chewy, about 8 minutes. Drain and set in a 2 quart casserole dish.
- Toss hot pasta together with pesto, ricotta and Parmesan, folding gently until combined.
- Pour tomato sauce over the pasta mixture, reserving a small amount to top pasta at the table.
- Top with mozzarella cheese and Parmesan and dot with butter. Place under the broiler on the center rack and cook until the cheese is melted, bubbly and golden.