Creamy Kale Pesto Bucatini

Creamy Kale Pesto Bucatini

The inspiration

  • Bucatini, as needed

  • Kosher salt, as needed

  • ¾ cup Silk Unsweetened Almondmilk

  • ¼ cup Canola Oil

  • Freshly Cracked Black Pepper, as needed

  • Pesto

    • 1 cup Basil
    • ¾ cup Kale, chopped
    • 1 cup Vegan Cream Cheese
    • 2 Garlic Cloves
    • ¼ cup Nutritional Yeast
    • ¼ cup Hemp Seeds
    • ¼ cup Silk Unsweetened Almondmilk
    • ½ Lemon, juiced
    • ¼ tsp. Kosher Salt
    • ¼ tsp. Freshly Cracked Black Pepper

  • Blistered Sungold Tomatoes

    • 1 pint Baby Sungold or Cherry Tomatoes
    • 1 Tbs. Olive Oil
    • 2 Shallots, finely sliced
    • 3 Cloves Garlic, sliced
    • Flat Leaf Parsley, as needed
    • Fresh Basil, as needed
    • Kosher Salt, as needed
    • Freshly Cracked Black Pepper, as needed

  • Accouterments

    • Basil, torn, as needed
    • Pine Nuts, toasted or sunflower seeds, as needed

The Technique

1. For the Pesto: To a food processor, add all ingredients, blend until combined.

2. For the Blistered Tomatoes: In a heavy cast iron skillet, heat the oil over medium high heat. Add the shallots and garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.

3. For the Pasta: Cook bucatini in salted water until al dente. Drain pasta, reserving about ½ cup pasta water. At the same time add almondmilk and oil to a sauté pan, bring to a simmer. Add drained pasta, half cup of the kale pesto and a few splashes of pasta water, stirring until combined. Add salt and pepper to taste. Add more pesto or pasta water if desired.

4. To serve: Plate pasta, top with blistered tomatoes, remaining pesto and accouterments.