There's a wonderful farmers market very close to where I live, so once a month I'm able to go and stock up on all my favourite things - wonderful fresh produce, locally made chutneys and sauces, organic cider (last time they had a coffee cider!) and delicious ready made meals. It's lovely to spend the morning wandering about in the sunshine - I just wish it came every week!
The market I'm talking about is the Slow Food Market that comes to the Spotswood-Kingsville RSL every 4 weeks. The stallholders are such amazing people, and the produce can't be beaten. If you live in the area I highly recommend it! Last weekend I picked up some beautiful fresh green kale as well as some freshly roasted hazelnuts - the smell was incredible! I used them today to make this light and flavourful kale and hazelnut pesto to have with fresh tagliatelle. It was delightful!
I'll be posting my own recipe for homemade pasta soon, but as I picked up some fresh tagliatelle at the market I saved myself the effort today!
Serves 2
Prep: 10 minutes
Cook: 5 minutes
Ingredients
Pesto:
1 cup torn kale leaves, washed
1/2 cup roasted hazelnuts
1/2 cup grated parmesan
1 garlic clove
2 anchovies
2 tbsp olive oil
1 tsp cracked black pepper
300g fresh tagliatelle
Olive oil
Extra kale leaves and hazelnuts, to serve
Salt and cracked black pepper, to serve
Method:
Whizz the ingredients for the pesto in a food processor or Nutribullet. You can use a splash of water to loosen it up if needed. Aim for a smooth consistency, but a few crunchy hazelnutty bits is fine!
Bring a large pot of salted water to the boil. Add the tagliatelle, wait for it to return to the boil, then cook for 2 minutes ("no longer!" cried the stalholder who sold me the pasta). Reserve 1/4 cup of starchy pasta liquid and drain the rest.
Heat olive oil in a large saucepan. Add the extra kale and hazelnuts and toss for a couple of minutes. Add the pasta and pesto and toss everything together, using splashes of the starchy water to loosen things up.
Divide pasta among two bowls and season with salt, cracked pepper and a glug of olive oil. Too easy!
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