Homemade Spinach Pasta with Kale Pesto, Leeks and Almonds
Serves: 4 to 6
 
Learn how to make an easy homemade spinach pasta and a delicious kale pesto topped with leeks and almonds! Fresh, simple and healthy.
Ingredients
  • For the green dough:
  • 4 large eggs (around 65g, 2.3 ounces each)
  • 1.4oz (40g) spinach
  • 3 cups (14oz, 400g) organic Einkorn flour (or flour of choice), plus more for rolling out
  • 2 pinches salt
  • For the kale pesto:
  • 1 cup olive oil + more if needed to arrive at the consistency desired
  • 3 cups (65g) torn Tuscan kale leaves (no stems)
  • ½ clove garlic, skin removed
  • ⅓ cup (35g) walnuts
  • 1½ cups (60g) grated Parmigiano Reggiano cheese + more for serving
  • Salt and black pepper, to taste
  • For the topping:
  • 1 leek, white part only, sliced in julienne strips
  • ½ cup almonds, roughly chopped
Instructions
  1. For the dough:
  2. Add the eggs and spinach to a container and blend with a handheld immersion mixer for 10 seconds. Attach the dough hook to the stand mixer and add the flour, salt and egg/spinach mixture. Mix on speed 1 for 4-5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if needed or extra flour if the dough is sticky. Alternatively knead by hand for 15 minutes. Wrap the dough with plastic wrap and place it in the refrigerator for 30 minutes.
  3. Attach the pasta roller accessory to the stand mixer. Divide the dough into 8 pieces, press them into flat rectangles and flour each side. Keep them covered with plastic wrap. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 5. Alternatively roll out with a rolling pin.
  4. Let the past sheets dry for 10 minutes on a floured work space. Attach the fettuccine accessory and run one sheet through on speed 1. Continue with the rest. Flour the fettuccine ribbons well so they don’t stick together. Alternatively, cut the rolled doll into ribbons.
  5. For the sauce and toppings:
  6. Add the the extra virgin olive oil, kale, garlic, walnuts and Parmigiano Reggiano cheese to a blender or food processor in that order. Blend until smooth, adding more olive oil if needed to get to a slightly runny consistency. Season with salt and black pepper, to taste.
  7. In a large skillet, add the leeks and ¼-1/2 cup of water. Cook over medium heat until soft and the water has absorbed; 15-20 minutes.
  8. Put the chopped almonds in a small skillet, toast over medium heat until slightly golden stirring often; 3-4 minutes.
  9. For the pasta:
  10. Bring a large pot of water to boil. Add 2 tablespoons of course salt. Add the fresh pasta and cook al dente, about 2-4 minutes. Reserve ¼ pasta water. Drain.
  11. In the meantime add the kale pesto to a large skillet along with the reserved pasta water. Simmer until the pasta is ready. Pour the pasta into the skillet and toss to coat. Divide the pasta on the plates and top with leeks, toasted almonds and additional Parmigiano Reggiano cheese if desired. Serve immediately. Buon appetito!
  12. Conservation & Cooking Times:
  13. Immediate consumption: If you’re cooking your pasta immediately spread the noodles out on a work space making sure they are well floured. Cooking time: 2-4 minutes depending on the thickness.
  14. Short term consumption: If you are making pasta 1-2 days in advance, let the noodles dry in nests. Allow the freshly cut noodles to dry for 10-20 minutes, then wrap approximately 5-10 strands around your hand to form a nest and slide it off on a plate with a floured dishtowel or parchment paper. Repeat without stacking. Store covered in the refrigerator for 1-2 days max. Cooking time: 2-4 minutes depending on the thickness.
  15. Long term consumption: {Freezing} Let the freshly cut noodles dry for 10 minutes, then wrap approximately 5-10 strands around your hand to form a nest and slide it off on a plate lined with parchment paper. Repeat without stacking. Pop this plate in the freezer for 30 minutes until firm so the nests won’t stick together then remove and stack the nests in a freezer bag or air sealed container for easy storage. Consume within 2-3 months. Cooking time: 3-5 minutes depending on the thickness. Frozen pasta does not need to be thawed before it is cooked. {Drying} Follow the instructions for the short term consumption, but allow the nests to dry completely at room temperature for 2-3 days (depending on the humidity.) Be sure to flip over the nests 2-3 times per day to make sure that the air can reach all parts of the pasta. Store in plastic bags in a cool, dark place. Consume within 4-5 months. Cooking time: 2-4 minutes depending on the thickness. Do not air dry stuffed pasta.
Recipe by Italicana Kitchen at https://italicanakitchen.com/homemade-spinach-pasta-kale-pesto-leeks-almonds/