If getting more leafy greens into your diet is a new year’s resolution, but salad just isn’t your thing, then this recipe is for you! Packed with kale, collard greens, and Swiss chard, this simple variation of the popular Italian pasta sauce will have you meeting your leafy greens quota effortlessly.
I used tagliatelle pasta for this, only because I happened upon a gluten-free version made by Schar and was really impressed with the taste and texture. However, whatever type of pasta you have on hand can be used instead. I think this would be extra delicious with a shell type pasta that can hold in more of that pesto goodness.
Did I mention how simple this was? You can easily have dinner in under 10 minutes (assuming you use the tagliatelle, which cooks in just 8 minutes) if you’re an expert kitchen multi-tasker, or 20 minutes if you prepare everything separately. Either way, it’s a simple solution to a very nutritious and delicious meal.
Tagliatelle with Winter Greens Pesto, Sautéed Olives, and Mushrooms
Prepare the pasta according to package directions. Rinse well and return to pot. Toss with 1 teaspoon olive oil to coat.
Place the greens, avocado, salt, water and pecans into a food processor and let blend until a very smooth paste forms, scraping down the sides as needed. Gently toss into the cooked pasta to completely coat with sauce.
In a medium sized frying pan, toss together the olive oil, mushrooms and olives along with a dash or two salt and saute until mushrooms are tender and golden brown, about 5 minutes. Fold into the pasta. Serve hot with a squeeze of lemon.
See? Simple, simple, simple.