Linguini with Kale Pesto

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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About 1/3 cup toasted pine nuts

2 to 3 cloves garlic, crushed 

1 lemon, zested and juiced

1 lemon, zested and juiced 

1 bunch Tuscan kale, stemmed 

Salt and pepper

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


  1. Place a large pot of water on to boil for the linguini.
  2. 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.
  3. 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.
  4. Get Rachael's shopping list for this episode's recipes here [tk link].
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