Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 [tk link].

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Clams "Linguini"

Recipe courtesy of Robert Irvine

Bean Ragu with Linguini

Recipe courtesy of Rachael Ray

Linguini ai Funghi

Recipe courtesy of Rocco DiSpirito

Gemelli with Kale Pesto and Olives

Recipe courtesy of Giada De Laurentiis

Toasted Spaghetti Minestra with Tuscan Kale

Recipe courtesy of Rachael Ray

Killer Kale Pasta

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories