3-4 cups shredded kale
1 TB Trio Carmel extra virgin olive oil
2 cloves garlic, minced
1/8 tsp nutmeg
salt to taste
1 cup cashews (soaked – see directions)
½ c Almond milk
1 clove garlic
1 tsp salt
¼ c Trio Carmel extra virgin olive oil
squeeze of lemon juice
½ tsp. nutmeg
8 oz fettucine, parpadelle, whatever you desire
Soaking Cashews – place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
Heat Trio Carmel oil over medium heat. Add garlic and kale, sauté for 5-10 minutes or until very soft. Keep the heat low to avoid burning the garlic. Add in the nutmeg. Season with salt.
Pulse all the sauce ingredients in a food processor until very smooth.
Cook pasta according to directions on package. Reserve 1-2 cups pasta water as you drain the pasta.
Toss the hot pasta with the sauce, kale and just enough of the reserved pasta water to carry the sauce throughout the noodles. Taste and add more salt if needed. Top with parmesan and serve. Serves 4.
Adapted from Pinch of Yum and submitted by staff member Julie Overstreet