How To Make Kale Pasta With Pistachio & Bacon | Flavor Maker Series | McCormick

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

Cook pasta according to package directions and set aside.

Crumble cooked bacon after draining on a towel and set aside for later use.

In the same pan used for bacon, add kale and cook for 1-2 minutes until tender-crisp, stirring occasionally.

Transfer cooked kale to a bowl and add diced onion to the same pan, cooking until softened.

Pour in chicken stock and bring to a boil, then reduce heat to low and let simmer for about 5 minutes.

Add garlic powder, Italian seasoning, and crushed red pepper to the simmering mixture.

Add the remaining 4 cups of chopped kale to the pot and mix well.

Transfer the mixture from the pot to a blender, adding half of the crumbled bacon, parmesan cheese, and pistachios.

Scoop out a ripe avocado and add it to the blender, ensuring no skin is included.

Carefully pour the hot mixture from the pot into the blender, removing the center cap to allow steam to escape, and cover with a towel.

Blend starting on low speed and gradually increase to high until the sauce is smooth and creamy.

Pour the blended sauce over the cooked pasta and add the reserved cooked kale, mixing until noodles are well coated.

Top the pasta with remaining crumbled bacon, additional parmesan cheese, and crumbled pistachios before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens