I feel so bad for most of the country- this cold snap just seems so insane. It isn’t severly cold here- but cold yes, and there is a damp chill in the air. When I walk Wilbur I come back with a bright red face and I can’t move my fingers. So then I am craving things like this slurpable soup, and big hot bowls of pasta. Last night as the rain started in for the first time in weeks, I decided that I would cook a big dinner and grilled steak and served it alongside this Kale Pesto Pasta with Almond Ricotta and Chili.

Kale reigns supreme with this luscious and completely addictive pesto tossed pasta. It is sharp and has a grassy green flavor mixed with the bite of lemon and fresh garlic. A soft, almost sweet dollop of fresh almond ricotta smothers the pasta and a sprinkle of spicy dried chili and a drizzle of good olive oil top the dish. Oh wait- did I tell you that this take 10 minutes to make???!!! In the time that the pasta boils, you make the pesto and BOOM! It’s done!

For any of you who still aren’t sold on the whole kale thing, eating it in a pesto form here with the pasta, or on a pizza is one of the best ways to break you in. I hope that you are able to cozy up with a big bright bowl of this incredible pasta tonight or very soon! ALSO!!! by the way- we actually made this with Gluten Free  Pasta so that Pia could eat it too, and it makes it an easy Gluten Free Dish.

See you tomorrow we I will have a ridiculous over the top Superbowl recipe for you!

Bring a large pot of salted water to a boil. Put the pasta in to boil and cook according to manufacturers directions.

In the bowl of a food processor, combine all of the pesto ingredients and pulse until the pesto is smooth.

Season to taste with kosher salt and extra lemon juice if needed.

When the pasta is ready, drain the water and toss the pasta with the pesto. Season to taste with kosher salt.

Top the pasta with dollops of the pasta and sprinkle with the red pepper flakes and a sprinkle of kosher salt. Drizzle with olive oil and serve immediately.