Gluten Free Spaghetti and Kale Spinach PestoSpanish version 2018-01-16
Kale Spinach Pesto Directions: Place everything in food processor and pulse until mixture is pureed. Label, date and chill to below 40ºF until used.
Gluten Free Spaghetti and Kale Spinach Pesto Directions: Cook pasta according to package directions.
Drain pasta and toss with water, kale and spinach pesto.
Serve immediately or hold above 140 ºF. and garnish each bowl with 1 Tbsp grated Parmesan.
- 12 cups Kale, Washed Stems Removed
- ½ cup Baby Spinach, Washed
- ¾ cup Garlic, Minced
- 4 cups Pure Olive Oil
- Parmesan Cheese, Shredded
- 3 Tbsp Kosher Salt
- 1 teaspoon Black Pepper
- 6 Lbs 4 oz Gluten Free Spaghetti, Barilla
- ½ gallon Water
- 6 ¼ cups Kale and Spinach Pesto, Prepped
- 6 ¼ cups Grated Parmesan
Chef Recommended Cuts
- Gluten Free Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.