Note: Vegan (contains nuts)
Cook Time: 15 minutes
Equipment Needs: Medium Sized Pot, Saute Pan, Colander
From your pantry: Olive Oil, Salt & Pepper
IN YOUR KIT:
-
4 Tbsp Kale Cashew Pesto
- 2 Tbsp sliced Kalamata Olives
-
1 cup roasted sunchokes
- 1 lemon halved
- 2 Tbsp cashew garnish
-
1 tray herb focaccia
- 2 Tbsp garlic oil
HOW TO COOK:
Step 1: Preheat oven to 350F
Step 2: Brush focaccia with garlic oil and place in the oven for 8min.
Step 3: Bring pot of water to a boil with 2 Tbsp salt.
Step 4: Add Gemelli and cook for 8-10 minutes
Step 5: Meanwhile heat a sauté pan to medium high. Add 1 Tbsp olive oil, followed by the sunchokes, sauté to warm up.
Step 6: Add the kalamata olives and sauté another minute.
Step 7: Drain pasta in a colander and save ¼ cup of pasta water.
Step 8: Add reserved cooking water to deglaze the pan. Bring to a simmer and then add kale pesto.
Step 9: Add cooked pasta to the pan and coat with the sauce.
Step 10: Season with salt and pepper. Serve topped with a squeeze of lemon and toasted cashews.
ENJOY!
Suggested Wine Pairing: Josef Fischer Gruner Veltliner 15' - Gruner - which means "green" in German - is the ideal partner to kale pesto . This wine has lovely notes of melon, peach, apricot, and light honey tones . Elegant and balanced , this is the grape you want alongside this meal!