Kale Rabe, Cauliflower and Wild Leek Pesto Pasta
Northern Michiga Recipes: Foraging Northern Michigan ramps this spring? Try this recipe for Kale Rabe, Cauliflower and Wild Leek Pesto Pasta.
Associated Recipes: Farmers Market Feast, Feast from the Forest
Category: Lunch, Main Course
By: Kristin Celeste Shroeger
Northern Michigan Recipes: Find more of Kristin Celeste's Northern Michigan recipes on her blog, The Intentional Minimalist.
Ingredients
9 Bean Rows wild leeks
Oryana organic cauliflower florets
9 Bean Rows organic kale rabe
Organic wild leek and swiss chard pesto (recipe link)
Oryana gluten-free organic pasta
Leelanau raclette cheese
Organic green onion infused olive oil (recipe link) Organic sea salt
Preparation
Slice one cup leek greens, one cup cauliflower per serving and one cup kale rabe per serving; set aside. Bring salted water to a boil and cook pasta al dente. When you have two minutes left cooking the pasta, add in cauliflower to cooking water. When you have one minute left cooking the pasta, add the kale rabe to the cooking water. Drain pasta and vegetables together in a strainer, reserve one cup pasta water and add leek greens to pasta and vegetables. Add one quarter cup pesto per serving to pasta pan, add pasta and vegetables back to pan. Add one tablespoon at a time of pasta water and stir pasta to desired consistency. Serve with grated raclette cheese and a drizzle of oil.
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