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Spelt Tagliatelle Pasta with Kale Walnut Pesto in plates

Spelt Tagliatelle with Kale and Walnut Pesto and Mushrooms

Homemade spelt tagliatelle with sautéed mushrooms and a creamy kale walnut pesto. The nutty flavor of the spelt pairs beautifully with the earthy vegetables for anourishing Italian pasta dish.
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Prep Time: 3 hours
Cook Time: 10 minutes
Resting time: 30 minutes
Total Time: 3 hours 40 minutes
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Durum Wheat, Kale, Mushroom, Spelt Flour, Tagliatelle, Tuscan Kale, Walnut Kale pesto
Difficulty: Beginner
Servings: 8 people
Calories: 438kcal

Ingredients

For the Homemade Whole Wheat Tagliatelle

  • 200 grams durum wheat
  • 200 grams spelt flour
  • 1 tbsp olive oil extra virgin
  • 200 ml water

For the Pesto Sauce

  • 2 cups kale
  • 3 cloves garlic
  • ½ cup Pecorino grated
  • ½ cup walnuts toasted
  • ⅓ cup olive oil extra virgin
  • 2 tbsp water to dilute
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest

For the Pasta Vegetable Sauce

  • 2 cups kale
  • 2 cups mushroom
  • 2 tbsp olive oil
  • 2 cloves garlic

To Guarnish the final plate

  • 4 tbsp walnuts toasted
  • 4 tbsp Pecorino Cheese Grated
US Customary - Metric

Instructions

STEP 1: make the dough

  • Sift the flours, form a volcano shape and add the oil and water to the center. Begin to work in the flour until a dough forms. Knead the dough until it is smooth. Cover it for 30 minutes.
  • Heat some EVOO in a pan, with 3 cloves of garlic. Sauté the mushrooms and after 10 minutes add the kale, keeping 1 cup aside. Cook until the kale is wilted.
  • Bring some water to boil and blanch the kale for 2 minutes. Add the blanched kale to a food processor or blender with cashews, parmesan, garlic and 2 tsp EVOO. Puree until smooth. Dilute with 1/4 cup of water if necessary. Set aside.

STEP 2: Make the tagliatelle (SEE NOTES)

  • Roll out the dough with a rolling pin until it reaches a thickness of ¼ inch.
  • Divide the flattened dough into 2 pieces. To cut the pasta sheets into tagliatelle, roll up a third of the sheets, repeat the process, and then cut into large 0.4-inch strips.
  • Unravel the cut tagliatelle strips and let them dry folded in nests.

STEEP 3: Make the pesto and the mushroom kale sauce

  • Bring a pot of water to boil.Blanch the kale for 2-3 minutes to tenderize it and then with a spider spatula, transfer in a bowl with ice. Squeezed it to remove the excess of water and add it to a blender.
  • Add the rest oft he ingredients: walnuts, pecorino cheese, garlic, lemon juice, lemon zest, extravirgin olive oil. Blend it until creamy.
  • Add 2 tbsp olive oil to a pot and when the oil shimmers, add the garlic. Let the garlic cook a few minutes then remove it and add the mushromms, sliced and the kale chopped. Let it cook on slow until all the veggies are cooked.

STEP 3: Cooking the pasta and adding the sauce

  • Cook the pasta in boiling salted water until the tagliatelle rise to the surface, about 6 minutes.
  • Add the drained pasta to the skillet where you have the vegetables, spread the pesto on top, mix well and plate it.

To Guarnish

  • Add 1 tablespoon of roasted walnuts on each plate, and 1 tablespoon Pecorino Cheese. Buon Appetito!

Notes

  • The recipe describes how to make pasta by hand. 

Nutrition

Calories: 438kcal | Carbohydrates: 40g | Protein: 13g | Fat: 26g | Sodium: 115mg | Potassium: 295mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 147mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!