Tuscan kale pesto stir-fry
2½ oz, small elbow, (1/2 cup)
2 Tbsp, or vegetable oil, divided
12 oz, Tuscan, center rib removed
3 medium clove(s), smashed
Grated Parmesan cheese
2 tsp, (zest of 1 lemon)
- In a 1-quart saucepan cook macaroni according to package directions. Drain in a colander, rinse under cold water, and shake out excess water. Return to saucepan and toss with 1 tsp of oil.
- Meanwhile, in a 1 1/2 quart saucepan bring 1 quart water to a boil over high heat. Add kale and cook 1 minute or until bright green. Drain in a colander under cold water. Squeeze dry. Roughly chop.
- In a 14-inch flat-bottomed wok or 12-inch skillet add walnuts and heat over medium-low heat stir-frying 2 to 3 minutes or until walnuts are just toasted. Transfer to a plate. Heat wok over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in remaining 1 tbsp plus 2 tsp of peanut oil, add garlic and stir-fry 10 seconds or until fragrant. Add kale and elbow macaroni and stir-fry 1 minute or until just reheated. Remove from heat and sprinkle on parmesan, lemon zest, salt and walnuts.