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Passchendaele: Mud, Blood, and Futility - Part I - Pasta n' Kale
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“Hell is not fire; that would be the ultimate in suffering. Hell is mud.”
– the Wipers Times, a trench newspaper produced secretly by British Troops
With Remembrance Day upon us Chef Money has decided to cook up a story of one of Canada’s defining moments - The Battle of Passchendaele.
In this first of two parts, the Chef will briefly walk you through the background and events that led us to The Third Battle of Ypres, also known as The Battle of Passchendaele.
As a featured recipe, Chef Money is bringing you a spin on an Italian staple, as you'll be making his version of Pesto in today's dish - Pasta n' Kale.
Cheers!
Pasta n' Kale
Ingredients:
- ⅓ cup of olive oil
- 4 cloves of garlic, peeled
- 4 cups of kale, ribs removed, chopped, and packed
- ½ cup grated parm
- 3 tbsp fresh lemon juice
- ½ cup walnuts
- 1 tsp kosher salt
- Pasta of choice
**Directions and tips to follow**
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