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Spaghetti with Kale Pesto

Spaghetti with Kale Pesto

Spaghetti with Kale Pesto
Spaghetti with Kale Pesto
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Spaghetti with Kale Pesto
Ingredients
  • Kosher salt, fresh black pepper
  • 1 lb. of fresh kale, stemmed and leaves torn
  • 10-12 oz. whole wheat spaghetti or your favorite pasta
  • ⅓ c. roasted pine nuts
  • 3 fresh garlic cloves
  • 1 c. fresh parsley
  • ¼ c. extra-virgin olive oil
  • ⅓ c. freshly grated parmesan cheese, plus extra for garnish
  • 2 T. fresh lemon juice
  • Lemon wedges for garnish
Instructions
  1. Bring a large pot of salted water to boil. Also fill a large bowl with ice and water.
  2. Add kale to boiling water, until just wilted but still bright green, about 1-2 minutes.
  3. With slotted spoon, transfer kale to iced water. Keep the water boiling, do not discard.
  4. When kale is cook, drain well and squeeze out as much water as possible.
  5. Coarsely chop kale.
  6. Add the pasta to boiling water and cook following directions on box.
  7. Drain the pasta but save 1 c. of the pasta water.
  8. While pasta is boiling, place garlic and roasted pine nuts in food processor and process until finely chopped.
  9. Add kale and parsley, pulse until finely chopped.
  10. While machine is running, add oil in steady stream into processor.
  11. Add the cheese, lemon juice and salt and pepper to taste. Pulse until well mixed.
  12. Toss the drained pasta with the pesto. Slowly add enough pasta water to loosen up the mixture. You do not want it to be dry.
  13. Season to taste and sprinkle additional parmesan cheese and a lemon wedge.
 

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