Fettuccine with Kale and Romesco Sauce

Hearty and delicious! Roasted peppers full of flavor plus delicious garlic kale and pasta all rolled up into one! Farm fresh ingredients you can use straight from your garden. Super healthy and packed full of nutrients!

Fettuccine with Kale and Romesco Sauce

You can grow kale, peppers, garlic, & tomatos to use in this recipe!

INGREDIENTS

ROMESCO SAUCE

2 cups cherry tomatos 

2 oven roasted red peppers 

5 cloves of garlic 

1 cup raw almonds 

2 Tbs olive oil 

1 Tbs Italian Seasoning 

Juice of 1 large lemon 

1.5 tsp smokes paprika 

1 tsp salt 

KALE 

2 cups chopped kale 

1 Tbs olive oil 

2-3 cloves of garlic  crushed 

1 tsp red pepper flakes 

1/2 tsp salt 

PASTA

1 box of fettuccine or pasta of choice ( can be made with gluten free pasta)

INSTRUCTIONS

1.Roast Kale in oven first ( set to broil. Cut peppers in 1/2 and add a little olive oil. Broil for 20 minutes turning every 5-7 minutes. Once the skins are soft and they are a bit charred they are ready!) 

2.Cook pasta to al dente ( cook in water with a few garlic cloves and salt) 

3.In sauté pan heat olive oil and add  garlic. Sauté 2 min then add kale and pepper flakes. Mix thoroughly and cook for 5 minutes then set aside. 

4.In food processor blend all sauce ingredients including roasted peppers. Blend until well mixed. 

5.Add cooked pasta to sauté pan with kale and add sauce. Toss until all is mixed. 

SERVE with: a sprinkle of plant based parmesan ( such as Violife or nutritional yeast flakes, chopped parsley and/or extra red pepper flakes if desired.  

Makes 4-5 servings. 

PIN FOR LATER

SAVE TO PRINT!

I hope you find this recipe to be as delicious and satisfying as I did! If you make this recipe let me know! Tag me on instagram @AZUREFARM and sign up for our newsletter ( o our homepage) to stay updated on all the latest things happening at Azure Farm.