If you want a delicious and healthy recipe to start of this new year, then look no longer. This spinach pasta with kale pesto, shaved leeks and toasted almonds is packed with simple genuine goodness.
Homemade-Spinach Pasta-with-Kale- Pesto-Leeks-and- Almonds-1If you like basil pesto, you are going to love this kale pesto. This creamy, green yumminess compliments this homemade spinach pasta or is perfect with any pasta you have on hand. I also love using kale pesto to drizzle over my poached eggs in the morning or add flavor to baked fish for dinner. Another great way to use this pesto is to simply mix it into grains like quinoa, farro or brown rice for a mouthwatering salad. The options are endless and it’s so easy to make: just add the ingredients to a blender or food processor and whiz away. It’s that simple.

Talking about food that is simple, so is homemade pasta! While any flour can be used, I’ve used a delicious ancient grain Einkorn flour that has more protein, less gluten that modern flours and has a delicious nutty flour.

Homemade-Spinach Pasta-with-Kale- Pesto-Leeks-and- Almonds-2I’ve made a lot of pasta the past few weeks at cooking demos with Smeg USA, in Vancouver, Canada at Hudson’s Bay Company and in San Francisco at Bloomingdales and Williams-Sonoma.   Being that Smeg has a 1950’s line of appliances, I decided to dress the part. What do you think?

Hudson Bay


Williams-SonomaI’ll be making this recipe along with my homemade beet pasta recipe on the Friday morning show at 8:10 on Krem 2 News on channel 22. I will also be showing how to make these recipes during two cooking classes at:

The Culinary Stone in Coeur d’Alene, Idaho

Saturday, 28th (3:30-5:30pm) Sold Out

Sunday, 29th from 1:00-3:00pm.

You can call the store at 1-208-277-4116 to reserve your spot. If you’re in the area, I would love to meet you in person and show you just how easy these recipes are…and of course, give you a taste! Hope to see you soon! You can also follow along on Facebook and Instagram!

Homemade Spinach Pasta with Kale Pesto, Leeks and Almonds
Learn how to make an easy homemade spinach pasta and a delicious kale pesto topped with leeks and almonds! Fresh, simple and healthy.
Serves: 4 to 6
  • 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
  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.

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