This recipe is an adaptation of my apple gorgonzola fettuccine recipe. Now that I live in San Diego, the local produce is a little different than the pacific northwest. The result of playing with what we could find at the farmer’s market was delicioso!
10 oz. brown rice (fusilli, elbows, or fettuccine)
1 small bunch lacinato kale, veined and chopped
3 persimmons, peeled and chopped
1.5 tsp. minced garlic
2 tbsp. goat butter
1/3 cup chopped hazelnuts
1/2 pomegranate, seeded
salt and freshly ground pepper, to taste
1. Cook pasta in salted water according to package directions. Place chopped kale in cooking water before draining pasta, and drain pasta when kale is bright green and lightly blanched.
2. Melt one Tbsp of butter in a pan, and saute the minced garlic until soft.
3. Add the rest of the butter to the pan, then the hazelnuts and persimmons and saute until the persimmons are just heated through – make certain the fruit does not become soggy!
4. Add the cooked fruit and nuts to the drained pasta and kale. Toss well. Crumble in Gorgonzola and cracked black pepper and toss again. Serve immediately, and sprinkle pomegranate seeds on top.
Holy cow, yummy!