Featured Recipe
Community Grains Red Winter Wheat Garganelli with Sausage, Clams and Roasted Kale Pesto
Pork fennel sausage
(Italian style)-out of the casing
Manila clams
(or any small to medium sized clams)
Roasted kale pesto (see recipe below)
Lemon
Chili Flakes
Garlic
Shallots
For Kale Pesto- Toss kale with enough olive oil to coat. Spread in an even layer on a sheet pan and roast at 400 degrees until kale is partly crisped and slightly charred. Place kale in food processer, add lemon zest. Process until a slightly coarse pasta is formed. Add olive oil to moisten, season with salt and pepper.
For the pasta- Render down chunks of sausage until well browned. Add chili flakes, garlic and shallot. Add clams and a bit of pasta water, cover with inverted pan until clams open. Add pasta, kale pesto and a squeeze of lemon, toss to incorporate. Add a bit of pasta water if it seems oily.