Bucatini with Tuscan Kale Pesto

A warm bowl of fresh pasta paired with your favorite BV wine is a great way to usher in warmth and comfort on a cold winter's day. When paired with our Reserve Carneros Chardonnay, the herbs in this bucatini dish come alive alongside the wine's tasting notes of creamy lemon and crisp green apple. You'll find that this simple recipe is a clever way to eat your greens in the new year.

Ingredients:

For the Pasta

• ½ cup plus 1 teaspoon extra-virgin olive oil
• 2 bunches Tuscan kale, stemmed, leaves torn into 2-inch pieces
• 1 cup tightly packed fresh basil leaves
• ½ cup fresh flat-leaf parsley leaves
• 1 cup cashew pieces
• 2 garlic cloves
• Kosher salt
• Finely grated zest of 1 lemon, plus extra for garnish
• 2 tablespoons lemon juice
• ½ cup freshly grated Pecorino Romano, plus more for garnish
• 2 pinches crushed red pepper flakes
• 1 pound dry bucatini, spaghetti or other strand pasta
• Good extra-virgin olive oil, for drizzling

For the Meatballs Optional

• 1 pound lean ground chicken or turkey
• 1 egg
• 1 small leek, finely chopped (about 1/2 cup)
• 1 garlic clove, pressed
• ½ cup Panko bread crumbs
• 1 ½ tablespoons lemon zest
• ¼ cup parsley, chopped
• ¾ tablespoon salt
• Good extra-virgin olive oil, for brushing

Directions to Make Baked Meatballs

1. Preheat the oven to 400° F and generously oil a sheet pan.
2. Mix together the ground turkey or chicken to a bowl with the egg, finely chopped leeks, lemon-zest, chopped parsley, and a pinch of garlic and salt.
3. Pour the olive oil on your hands and form the meatballs.
4. Bake the meatballs for 10 to 15 minutes until they are no longer pink in the center.
5. To serve, top the cooked pasta with the meatballs and fresh parsley if desired.

Directions to Make the Bucatini Verde

1. Place ½ cup of the olive oil in the freezer until chilled, at least 15 minutes. Fill a large bowl with ice water and add 2 packed cups of the torn kale along with the basil and parsley. Soak for 10 to 15 minutes. Reserve the remaining kale leaves.
2.  Meanwhile, in a medium skillet, heat the remaining oil and the cashews over medium heat, tossing to coat the cashews. Cook, tossing or stirring often, so the cashews toast slowly and evenly for 5 to 6 minutes. The cashews should deepen in color and become fragrant. Remove from the heat and cool. If the nut pieces are big, coarsely chop them.
3. In a blender or food processor, combine the chilled olive oil with the garlic and a pinch of kosher salt. Using your hands, lift half of the greens from the ice water and gently shake. Place in the blender. Using a spoon or spatula, gently push the greens down into the oil. At high speed, blend until smooth. Add the remaining chilled greens, pushing them down and blending until smooth. Transfer the kale pesto to a bowl; set that bowl in the ice bath. Carefully stir in the lemon zest and juice along with ½ cup of the cashews, the pecorino cheese, and the red pepper flakes.
4. Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package directions. Add the remaining kale greens to the pot with the pasta during the last 2 minutes of cooking. Before draining, reserve ½ cup of the pasta water. Drain the pasta and return it to the pot. Off the heat, toss the pasta with the kale pesto, drizzling in the reserved pasta cooking water to create a creamy sauce. Transfer the pasta to plates, top with the remaining cashews, sprinkle with grated pecorino, and drizzle with super-special olive oil.

Pair with our Reserve Carneros Chardonnay

Our Reserve Carneros Chardonnay offers lovely vibrant citrus aromas with fresh apple, citrus blossom, honeysuckle and subtle hints of brioche and butter. On the palate there are layers of creamy lemon curd, candied lemon peel, crisp green apple with a kiss of white pepper spice. The oak shows nuances of graham cracker crust and is a pleasant backdrop supporting the core of crisp acidity and fruit underpinning the overall round and mouth-watering complexity of the wine, leading to a long, dry, clean, refreshing finish. The inviting aromas, flavors, creamy texture and persistent acidity show a well-integrated wine that is incredibly food friendly pairing with all of your favorite meals.