Linguini with Kale Pesto

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

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Linguini with Clams and Garlic Butter Sauce