Kale and Pistachio Pesto Spaghetti

Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good[ on fish, chicken, pork, or steak.]

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 1 large bunch kale, stemmed and leaves torn (about 1 pound)
  • 10 ounces whole wheat spaghetti
  • 2 tablespoons roasted salted pistachios
  • 1 clove garlic, smashed
  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • Freshly ground black pepper
Directions
  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

  • Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

  • While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.

  • Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.


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    This recipe is featured in:

    Healthy International Recipes