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GREEN PASTA FROM GARDEN TO PLATE

This vibrant green fettuccine gets its colour and earthy depth from fresh kale straight from the garden. Blended into a smooth purée and worked into the pasta dough, the kale brings both flavour and a boost of nutrients. 
To complement the pasta, I’ve made a rich, garlicky tomato sauce with the addition of fresh fragrant basil leaves.
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Prep Time 40 minutes
Cook Time 4 minutes
Servings 4 people

Equipment

  • 1 small saucepan
  • 1 portable pasta make or pasta roller and cutter attachments for stand/mixer or a rolling pin.
  • 1 stick blender or something similar
  • 1 fry pan
  • 1 oven proof dish
  • 1 sheet tray

Ingredients
  

MAKE THE KALE PUREE FIRST

  • 83g fresh kale leaves
  • 2 medium- large cloves fresh garlic, roughly chopped.
  • 250ml lukewarm spring water
  • 1 Tablespoon olive oil

PASTA DOUGH

  • 250g 0r (1 1/2 cups) semolina flour
  • 250g 0r (1 2/3 cups) type oo flour
  • 250ml kale puree

GARLICKY TOMATO SAUCE

  • 1kg fresh tomatoes, roughly chopped (7-8 med-large tomatoes)
  • 135g garlic cloves, 3 large bulbs
  • 1 tbsp tomato paste
  • 1/2 teasp turmeric powder, optional (brings out the colour in the sauce)
  • 2 teasp Italian dry herbs (or use your choice of fresh herbs)
  • Salt to taste
  • A handful fresh basil leaves, (save some for garnish)
  • Small-medium cherry tomatoes oven roasted for garnish (5 per person)

Instructions
 

INSTRUCTION FOR KALE PUREE

  • *Add fresh kale to a small pot of boiling water and simmer for 2-3 minutes.
    *Remove from heat, drain well, and allow the kale to cool slightly. You can plunge kale into iced water immediately after boiling to lock in the colour before blending
    *Place kale, garlic, and spring water into a blender.
    *Blend on high until smooth.
    *Stir in the olive oil after blending.

INSTRUCTIONS TO MAKE AND TO KNEAD THE DOUGH

  • *In a medium -size bowl combine semolina and 00 flours.
    *Tip the flour mixture onto a clean work surface and shape it into a mound.
    *Make a well in the centre and pour in the kale puree.
    *Gradually work the flour into the puree using your hands.
    *Knead the dough, adding a little extra flour at a time if it feels wet or sticky.
    *Continue kneading for 10-15 minutes until smooth and elastic.
    *Shape the dough into a ball, lightly brush with olive oil, and wrap tightly in cling wrap.
    *Let the dough rest for at least 15 - 30 minutes before rolling and cutting into fettuccine.

STRETCH, THIN AND CUT THE DOUGH

  • *If using A PASTA MACHINE follow instructions on how to roll and cut the pasta into fettuccine noodles.
    *If using A ROLLING PIN roll out the dough, the thickness of the pasta is up to you, but try to keep the dough thin enough to be translucent and about the thickness of a credit card.
    *Cut the pasta sheet with a sharp knife, bench scraper, pizza cutter, or a straight or fluted edge pasta wheel.
    ***Or if you plan to make pasta often it may be worth purchasing a dough divider/pasta bike 5 wheel. It is the perfect tool for cutting strait lines and strips of dough or pasta. It has expandable arms to allow you to adjust the width of the strips/cutting lines.
    *Toss the cut noodles with a dusting of semolina to keep them from sticking together, place them on a drying rack or on a floured baking tray and cover with a clean tea towel while you finish cutting the rest of the dough.
    *If you choose not to cook all the pasta you can freeze it on the tray and once frozen store in zip lock bags in the freezer. When required take frozen pasta from the freezer and add strait to a pot of boiling salted water, cook 3-4 minutes or until al dente.

INSTRUCTIONS FOR TOMATO SAUCE

  • *Roughly chop the tomatoes and place them in an ovenproof dish. Roast at 200–220°C (392–428°F) for about 30 minutes, or until softened and starting to break down.
    *Place cherry tomatoes on a sheet tray drizzle with a little oil and lightly salt, place in the oven at the same time. Remove as soon as they start to break down and set aside.
    *Meanwhile, place the garlic cloves (peeled) in a small pan with olive oil. Braise over low heat for 3–5 minutes until fragrant and lightly golden. Set aside.
    *Remove the roasted tomatoes from the oven and transfer to a frying pan. Add the braised garlic and remaining ingredients except fresh basil.
    *Cook over medium heat for 10–15 minutes, until the tomatoes have fully broken down.
    Using a stick blender, blend the sauce until mostly smooth, leaving a few small chunks for texture. 
    *Stir in fresh basil just before serving.

COOK PASTA AND ASSEMBLE THE DISH

  • Boil the Pasta:
    *Bring a large pot of salted water to a boil.
    *Add the pasta and cook until al dente, about 3–4 minutes or less
    *Drain the pasta, reserving some of the cooking water.
    Combine with Sauce:
    *Add the drained pasta to the garlicy tomato sauce. 
    *Gently toss everything together until the pasta is evenly coated.
    Adjust the Sauce:
    If the sauce is too thick, add a little of the reserved pasta water to thin it out.
    Serve:
    Divide the pasta into individual bowls.
    Garnish with extra fresh basil and oven roasted cherry tomatoes.