Hand-made Pasta Alla Chittara with Kale & Pistachio Pesto • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• 1.25 cups of blanched and shocked Kale (approx. 2 bunches)
• ¼ cups of pistachios
• 2/3 cups of grated parmesan
• 1/4 cup of chopped parsley
• 2/3 cups of EVOO
• ¼ cup of lemon juice
• Salt and pepper to taste
• Combine all ingredients except oil, salt, and pepper in a food processor
• While blending, gradually stream in olive oil until smooth and emulsified, then season to taste with salt and pepper
• 13 oz All-Purpose flour
• 4 whole eggs
• 1 Tablespoon of olive oil
• Shape flour into a mound on a clean work surface.
• Make a well in the center, break eggs into well, and add olive oil.
• With a fork whisk eggs until broken up and then begin to incorporate a little flour from the well’s inner edge.
• Continue stirring small amounts of flour into the egg until the egg is not runny and a loose scrappy dough has formed.
• Mound into a ball and knead for approx. 10 minutes or until the pasta is smooth and slightly stretchy
• Wrap tightly in plastic wrap and allow to rest for at least one hour.
• Cook in salted boiling water until tender approx. 3 minutes (could be 4 minutes depending on how thin it was rolled)
• Strain pasta reserving 1/3 cup of pasta water and finish the sauce
• In a pot large enough to hold all pasta and sauce, and with the heat on medium, add reserved pasta liquid and pesto & stir until emulsified.
• Add crème Fraiche, stir to mix, add pasta, and cook with the sauce for about 30 seconds stirring frequently to coat noodles let sit for 1 minute.
• Season to taste with salt and pepper.
• Serve in warm bowls and garnish with grated parmesan.