Recipe courtesy of Sunny Anderson
Total:
30 min
Active:
10 min
Yield:
6 servings and 3 cups pesto
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

Add the linguine to the pot of salted boiling water and cook according to package instructions.

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

IDEAS YOU'LL LOVE

Southern Collard Greens

Recipe courtesy of Guy Fieri

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Collard Greens

Recipe courtesy of Keith Patterson

Roasted Green Beans

Recipe courtesy of Ree Drummond

Pesto

Recipe courtesy of Valerie Bertinelli

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Basil Pesto

Recipe courtesy of Food Network Kitchen

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking