Malloreddus
Toasted Walnut Kale Pesto
The Pasta
These “small morsels” have a special place in my heart because they connect me not to a place I have been, but a place I long to go. Sardinia is one of the more interesting parts of Italy to me, it’s this amalgamation of a number of different cultures that is uniquely and unapologetically Sardinian. With that rich history comes a variety of sauces, pastas, and other food traditions that can’t be found anywhere else in the world - especially malloreddus. For me, these little sauce snatchers are one of my favorites for how they are just the perfect size to eat with a fork all fancy-like, or shove em into your mouth with a giant spoon. I prefer the later, although I should show more restraint.
The Recipe
What I love about kale, and in particular laciento kale, is that it is a blank canvas. It can be cooked in so many different ways that completely change the flavors of this vegetable. It can be nutty, earthy, bitter, or spicy with just a few ingredients, and then add a few techniques and your textures can vary just as wildly. This recipe really plays up the earthy and nutty tones of the kale and pairs it with a toasted walnut that adds a little creaminess as well. The pesto is balanced with the Calabrian chilis and lemon, but never really shies away from how assertive the leafy greens can be when left raw-ish. This pesto is the perfect winter pesto - a little warmer, and richer than your typical basil jams.
Servings: 4 - Time: 20 mins. - Difficulty: 1 - Itsa Easy
Ingredients & Mise en Place
17.6 oz. malloreddus
1 large bunch of laciento/dinosaur kale - stems removed
4 cloves of garlic
5 calabrian chilis - to taste
¾ cup chopped walnuts
1 lemon - zested and juiced
¼ cup grated parmesan cheese + extra for topping
¼ cup extra virgin olive oil + extra for topping
sea salt
pepper
Equipment
food processor or blender
Directions
In a dry sauté pan over medium heat add the chopped walnuts. Stir and toss frequently until brown and aromatic. Remove from heat and set aside to cool.
Bring a pot of heavily salted water to a boil. Working in about 2 batches add the kale, garlic, chilis, walnuts, lemon, cheese and olive oil to your food processor and pulse until a slurry like consistency. You don’t want it do be liquified, but you definitely don’t want the pesto to be too chunky either. Set aside until pasta has cooked.
Add pasta to the boiling water and cook for roughly 10 minutes.
In a large sauté pan add a drizzle of olive oil and add the pesto, once warmed add in the pasta and a little bit of pasta water to coat. Divide into four portions and add more olive oil and cheese to finish.