For the kale pesto
- 40g curly kale, stems removed and roughly torn
- 40g toasted pine nuts
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 40g Parmesan cheese, finely grated
- Salt and freshly ground black pepper
For the tagliatelle
- 200g rice flour, plus extra for dusting
- 50g fine cornmeal flour
- 1 tsp xanthan gum
- 4 medium eggs, beaten
- 330g cherry tomatoes, stalks removed
- 2 tbsp extra virgin olive oil
- Parmesan cheese, freshly grated
- To make the kale pesto, place the kale in the food processor with the pine nuts, lemon juice and oil, pressing the ingredients down slightly, and place the lid securely on top. Pull the handle 20 times, stopping occasionally to scrape the kale down from the sides of the bowl until finely chopped. Add the Parmesan and seasoning, replace the lid and pull 15-20 more times or until the desired consistency is reached. Remove the blade, replace the lid and store the pesto in the fridge until needed.
- Set up the pasta maker on your worktop, as per the instructions. Dust the rollers and your worktop generously with rice flour. Place the rice flour and cornmeal flour into a large mixing bowl with the xanthan gum and stir well. Make a well in the centre, pour in the eggs and mix them in with a round-bladed knife. Once you have a rough dough, use your hands to bring it together into a ball.
- Place the dough onto a clean work surface generously dusted with rice flour. With lightly floured hands, knead the dough for 2-3 minutes until very smooth (a longer kneading time is not needed as there is no gluten to develop). Shape the dough into a round and cut it into 4 even pieces, then wrap 3 of the pieces in cling film. With your hands and a rolling pin, shape the unwrapped dough into a 12 x 10cm rectangle.
- Set the pasta maker to number 1 and carefully roll the rectangle of dough through the machine. Open this sheet of pasta out carefully on the worktop and dust both sides with more rice flour before passing it through the machine again. Dust with more flour if needed.
- Set the pasta maker to number 2. At this stage you may want to cut the long sheet in half to make it more manageable (although you will end up with shorter tagliatelle) or simply use both hands to support the dough as it passes through the machine. Again, dust with a little more flour if needed.
- Finally, set the pasta maker to number 3 and pass the sheet of dough through the machine. Move the handle of the pasta maker over to align with the tagliatelle cutting hole. Holding the sheet of pasta with both hands, carefully supporting it so it doesn’t stretch or tear, feed it through the tagliatelle cutter. Collect up the tagliatelle in a mound, place on a plate dusted with rice flour and cover. Then repeat with the remaining 3 pieces of dough.
- Preheat the oven to 200°C/Gas 6. Place the cherry tomatoes in a small roasting tin and drizzle with the olive oil. Roast for 20-25 minutes, or until softened.
- To cook the tagliatelle, bring a large saucepan of lightly salted water to a rolling boil, add the pasta, reduce the heat to a simmer and cook for 2-3 minutes or until al dente. Drain very thoroughly, return to the pan, stir in the kale pesto and warm through for 1-2 minutes over a low heat. Divide between warmed serving plates, top with the roasted cherry tomatoes and serve with freshly grated Parmesan.
Cook’s note: The kale pesto will keep for up to 1 month in the fridge. Xanthan gum is a powder often added to gluten-free recipes to help stabilise ingredients as they bake. Gluten-free pasta does not have the elasticity of traditional pasta and so we only advise running it through the first 3 settings of the pasta maker. The pasta dough can be made in advance and stored in the fridge, well covered, for 1-2 days.
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