Save a couple large kale leaves to garnish your serving platter.
8 ounces whole grain linguine or spaghetti
2/3 cup pistachios, toasted
1 medium clove garlic, smashed and chopped
1/4 teaspoon fine grain sea salt
1/4 cup extra virgin olive oil
1 large bunch of kale, washed, de-stemmed and chopped into bite-sized pieces
1 pomegranate, just the seeds*
Bring a large pot of water to a boil. While the water is heating, break the pasta into 1 1/2-inch segments and make the pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor. Set aside.
Once the water is boiling, salt it generously and cook the pasta per package instructions - be careful not to overcook. At the very last second, add the kale to the pot of boiling water, and IMMEDIATELY drain the pot. You don't want to overcook the kale to the point that it is listless. Run cold water over the pasta and kale, using your hand to work the cold water through the kale and pasta. Toss gently with a spoonful of the pistachio sauce and now spin the pasta and kale dry in a salad spinner to toss off any remaining water.
Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2 of the pomegranate seeds, taste and add a bit of salt if needed. Turn the pasta out onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining pomegranate seeds and pistachios on top. Finish with another drizzle of the pistachio sauce if you like.
*An easy way to de-seed pomegranates is to break them open into a big bowl of water. A lot of the membrane floats to the top.
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