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This pesto gives you the best of both worlds. The flavors of basil and garlic, blended with a nutritional powerhouse, kale.
Preheat oven to 375 .
In a large pot, bring about 6 quarts of salted water to a boil. Add the elbow macaroni and cook for about 7 minutes until al dente (if you used a different pasta, follow the cooking instructions for al dente that are included on the package). Drain pasta, toss with a little olive oil, and set aside.
Give the garlic and pine nuts a rough chop, then whirl them together in the food processor until mashed. Add the 1/2 cup of olive oil, and give it another good whirl.
Into the food processor, add the kale and basil one cup at a time, processing until all leaves are chopped up.
Next, add in the cheeses and butter. Process until completely blended.
In a large bowl or pot, toss the pasta with the pesto until every noodle is covered. The pasta can be served as is at this point, or proceed to the baking steps below.
Preheat oven to 375 F.
Transfer pasta mixture to a baking dish (I used a large oval baker). Drizzle cream evenly over the top, then sprinkle on some Parmesan cheese and the 1 tablespoon of reserved pine nuts.
Bake at 375 F for about 15 minutes until golden.
Note: This is also delicious with leftover roasted chicken chopped up and tossed with the pasta.
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!