Estate Comforts

Pappardelle with Kale Pesto, Spinach and Portobello Mushrooms

Name: Pappardelle with Kale Pesto, Spinach and Portobello Mushrooms
Total time: 30 min
Ingredients: 1 pound kale, about 4 cups; 4 garlic cloves, peeled; ½ cup pine nuts, toasted, plus ½ cup more for pasta; 2 ounces Parmesan cheese, about ½ cup; ½ cup olive oil; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 Portobello mushrooms, stems and gills removed; 1 tablespoon olive oil; 12 ounces fresh pappardelle pasta; 1 pound fresh spinach leaves, about 4 cups; 2 ounces Pecorino cheese, grated, about ½ cup

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The Strategy:

Blending fresh kale, garlic, toasted pine nuts, and Parmesan cheese makes for a vibrant, nutrient-rich pesto that coats the pasta beautifully. Roasting thick portobello mushrooms until tender adds a satisfying, meaty texture that sits perfectly atop the wide pappardelle ribbons. Be sure to save some pasta cooking water to toss with the pesto and fresh spinach, creating a silky and seamless sauce.

Serves: 4 to 6 | Total Time: 30 minutes till it's ready

Ingredients

Pesto

1 pound kale, about 4 cups
4 garlic cloves, peeled
½ cup pine nuts, toasted, plus ½ cup more for pasta
2 ounces Parmesan cheese, about ½ cup
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Pasta

2 Portobello mushrooms, stems and gills removed
1 tablespoon olive oil
12 ounces fresh pappardelle pasta
1 pound fresh spinach leaves, about 4 cups
2 ounces Pecorino cheese, grated, about ½ cup

Instructions

Pesto

Make the pesto by placing the kale, garlic, ½ cup pine nuts and parmesan cheese into the bowl of a food processor.
Pulse to combine. With the blade running, slowly drizzle in the olive oil to form a thick paste.
Season with some of the salt and pepper.

Pasta and Mushrooms

Preheat the oven to 400°.
Brush both sides of the mushrooms with olive oil and season with salt and pepper.
Place into a baking dish and bake until soft, about 10 minutes.
Cut the mushrooms into thin slices.
Cook the pasta in a pot of salted, boiling water until al dente, just a couple of minutes for fresh pasta.
Place the pesto into a large bowl and add the spinach leaves. Reserving 2 cups of the pasta water, drain the pasta and place into the bowl with the pesto. Ladle in 1 cup pasta water into the pasta and toss to combine. (You can add more water if the sauce is too thick.) Place the mushrooms on top of the pasta.
Sprinkle the dish with Pecorino cheese and top with extra pine nuts.

Home cook prepared steps for assembling and cooking Pappardelle with Kale Pesto, Spinach and Portobello Mushrooms.

The full recipe lives in the Vault

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The Heart of the Table

This green-hued pasta dish brings a fresh, garden-inspired elegance to the table, looking like a work of art. The earthy mushrooms and bright kale pesto evoke a sense of wholesome abundance, encouraging guests to relax, linger, and enjoy the clean, vibrant flavors of the harvest.

An appetizing, fresh serving of cooked Pappardelle with Kale Pesto, Spinach and Portobello Mushrooms displayed beautifully on a styled dining table.

The Art of the Host

a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
a set of matte-finished ceramic salad plates chilled beforehand
a set of minimalist, mouth-blown crystal coupe glasses with slender stems
a professional Hawthorne strainer with a tight-coil spring
a set of heavy-gauge, satin-finished stainless steel mixing bowls

Neighborly Grace

THE PRESENTATION: Twirl the pappardelle onto a rustic platter, layering the sliced roasted portobellos on top and scattering with toasted pine nuts and shaved Pecorino.
THE POUR: A crisp, dry Sauvignon Blanc or a chilled white grape juice infused with fresh tarragon and lemon.
THE VIBE: Morning Sunroom. Sunlight streams through the windows, highlighting the bright greens of the pasta as everyone enjoys a leisurely weekend lunch.

Chef’s Recommendations

The Green Course: "My Way" Green Salad with Olives and Feta Cheese
The Starter: Whipped Eggplant with Garlic Marinated Roasted Peppers and Toasted Pita Wedges
The Sweet Close: Italian Butter Cookies
A Plain Green Beside It: Green Beans with Sliced Garlic & Sun-Dried Tomatoes

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pappardelle with Kale Pesto and Portobello Mushrooms

Pappardelle with Kale Pesto, Spinach and Portobello Mushrooms

Ingredients

Pesto

Pasta

Instructions

Pesto

Pasta and Mushrooms

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps