Linguini with Kale Pesto

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • About 1/3 cup toasted pine nuts
  • 2 to 3 cloves garlic, crushed
  • 1 lemon, zested and juiced
  • 1 bunch Tuscan kale, stemmed
  • Salt and pepper
  • Freshly grated nutmeg
  • 1/3 to 1/2 cup EVOO
  • 1/2 cup Pecorino Romano, plus more to pass
  • 1 pound linguini
Directions

Place a large pot of water on to boil for the linguini.

Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.

Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.

Get Rachael's shopping list for this episode's recipes here.


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