Sweet potato “noodles” are slicked with a hearty green pesto made from kale.
I found myself with an inordinate amount of kale last week. A two for one sale may have had a little something to do with it, but regardless my fridge was overflowing with bunches of the dark leafy greens waiting to be put to good use.
The first couple bunches went into smoothies and the rest made their way onto these sweet potato noodles.
Here’s the idea, you take a couple of sweet potatoes and make yourself a pile of noodles. The sweet potatoes’ delicate flesh is easily transformed into slender ribbons with the help of a vegetable peeler or spiralizer.
Meanwhile, put a pot of water on to boil and blanch some greens. After a quick bath in some salted boiling water to take the edge off the hearty winter greens, they hit the food processor, with some lightly toasted nuts, a squeeze of lemon juice and a handful of parsley for brightness and a good pinch of red pepper flakes too.
Whirred to a paste in the food processor with a glug of extra virgin olive oil, the ensuing pesto is lovely in its own right but even better against the then quickly blanched sweet potato noodles.
Tiny flecks of green coat each strand with lively, clean grassy flavors that pop, while the nuts add a subtle richness and nuttiness. Grate some Pecorino over the whole thing if you’d like or top it with some extra toasted nuts.
Substantial without being heavy this is the kind of dish to turn to if a case of the winter blahs has you craving the slippery comfort of a plate of noodles.
Sweet potato “noodles” are slicked with a hearty green pesto made from winter greens like kale or chard.
- 2 large, long sweet potatoes
- 1 bunch kale, ribs and stems removed
- A small handful of fresh flat leaf parsley
- 3 Tablespoons/ 22g pine nuts or blanched almonds, lightly toasted
- 1 large garlic clove, peeled and chopped
- 1 Tablespoon/15ml of lemon juice
- A pinch of red pepper flakes
- 1/4 teaspoon fine sea or Himalayan salt
- 2 Tablespoons/30ml extra-virgin olive oil
- 1 to 2 Tablespoons reserved cooking water to thin as necessary
- ¼ cup finely grated Pecorino Romano, for serving (optional)
- Wash and peel the sweet potatoes. Using a spiralizer , mandolin or vegetable peeler , create long strips of sweet potato “noodles”. Set aside.
- Wash and coarsely chop the greens, setting aside a handful.
- Quickly blanch the greens in a large pot of boiling salted water for about 2 minutes.
- Add the fresh parsley, nuts, garlic, lemon juice, red pepper flakes, and salt to the bowl of a food processor and pulse until coarsely chopped.
- Remove the blanched greens using a strainer from the boiling water, pressing to remove excess water and transfer to the food processor bowl. With the motor running, add olive oil in a steady stream and process until smooth adding in a Tablespoonful of the cooking water as needed to achieve a smooth sauce.
- Bring the water back to a boil and blanch the sweet potato noodles until tender but still holding their shape, about 1 to 2 minutes depending on the thickness of your noodles.
- Toss the cooked sweet potato and greens with the pesto and top with grated Pecorino Romano if desired.
- Serve immediately.
Gluten-Free, Grain-Free, Vegetarian, Paleo, Vegan (omit Pecorino for Paleo and Vegan)
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Amount Per Serving: Calories: 251Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 518mgCarbohydrates: 18gFiber: 4gSugar: 5gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.