Creamy Avocado Kale Pasta Recipes

Steps:

• Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
• While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
• Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
• Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.

Steps:

• Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
• Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Steps:

• Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
• When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don't drain the pot; you'll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
• Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.