Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Collard Greens

Recipe courtesy of Mrs. Wilkes Dining Room

Collard Greens

Recipe courtesy of Sam's Rialto Bar and Grill

Collard Greens

Recipe courtesy of Keith Patterson

Collard Greens

Recipe courtesy of Norma J Harden

Collard Greens

Recipe courtesy of Delilah's Southern Cafe

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.