If you attended the 2015 South Beach Wine & Food Festival and wanted to get your hands on the yummy creamy pesto dish I made yesterday…you are in luck, I want to share it with ya! 🙂 Here is the recipe! I don’t have a photo for it yet but it will be coming soon!
You can also see all the behind the scenes excitement leading up to the demo on an upcoming episode of The Real Girl’s Kitchen on Cooking Channel!
Here we go…
Get water boiling! Salt the water. Cook 1 box of linguini and strain. Transfer to a bowl and toss with a drizzle of olive oil so it doesn’t stick.
Start by cooking off 1 & 1/2 cups pancetta in a medium skillet. Remove from heat and lay on paper towel to drain.
Skewer and season some shrimp and grill across a cast iron grill pan till shrimp are pink.
In a food processor…pulse handful of kale, basil, 1/4 cup of parmesan, 1/2 cup of peas, salt and 1-2 cloves garlic and pulse a few times.
Let the food processor run and slowly add approx 1 cup of extra virgin olive oil. Transfer the mixture to a small bowl. Add lemon zest, a squeeze of lemon juice, a pinch of crushed red pepper and approx 8 oz of greek yogurt. Gently fold. Toss your pesto in to the linguini. Add little bits at a time so we don’t get too much!
Top with grilled shrimp, pancetta and some fresh peas.
Creamy Kale & Pea Pesto Recipe
1 cup of Tuscan Kale
1 cup of Basil
1/4 cup of Fresh Grated Parmesan
1/2 cup of Peas
1 large Garlic Clove or 2 small cloves
1 tsp of Kosher Sea Salt
1/2 cup of Good Quality Extra Virgin Olive Oil
Approx 1 tsp of Lemon Zest
1 tbsp Lemon Juice
Pinch of Crushed Red Pepper
2 tbsp of 0% Greek Yogurt