I tell ya, I really love writing GF recipes. I was a little apprehensive about it when I first started writing them but, now that there are tons and TONS of options out there for GF “ers, it truly has become something I enjoy just as much as writing any other recipe.. This is a great and also quick meal. Tons of flavor and the “PESTO”?? WOW!!! The Kale gives it a little bit more stronger and sustainable flavor than traditional pesto. Guess that’s why the call Kale “SUPER FOOD”?? Great stuff.. You can also use any type of nut or seed for this . I used sunflower seeds because it’s been kind of a “Theme” of the week for me!! Plus they’re AWESOME!! Nuff said.. Hehe
1 lb Gluten free Spaghetti
1 med sized bundle of Kale ripped and torn from stems
1/2 cup Grated Parmigiano Reggiano
1/2 cup unsalted roasted sunflower seeds
3 cloves garlic
8 pieces of thinly sliced pancetta
Boil pasta as directed salting the water before dropping pasta.
On a sheet pan add slices of pancetta and cook at 350 for 5 mins till pancetta starts to crisp up. Remove,chop and set aside.
In a food processor, add Kale, Garlic, parm,sunflower seed,salt, pepper. Pulse to break up the ingredients a little. Stream in olive oil and keep pulsing till pesto is fully combined and at med thickness.
Once pasta is ready, remove a ladle full ( about a 1/2 cup) of the pasta water out of the pot before draining and set aside. Drain pasta and add back to pot. Pour in pesto and then pasta water to the pot. Combine spaghetti with your pesto sauce using tongs. Place your pasta in serving dishes and sprinkle pancetta and shaved parm over the top and serve.
Cooking time: approx 8 mins
Serves 4 peeps