MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Spaghetti with Kale Pesto
- Spaghetti with Kale Pesto
| Spaghetti with Kale Pesto | Print |
Recipe By: Alice Morrow
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
- Bring a large pot of salted water to boil. Also fill a large bowl with ice and water.
- Add kale to boiling water, until just wilted but still bright green, about 1-2 minutes.
- With slotted spoon, transfer kale to iced water. Keep the water boiling, do not discard.
- When kale is cook, drain well and squeeze out as much water as possible.
- Coarsely chop kale.
- Add the pasta to boiling water and cook following directions on box.
- Drain the pasta but save 1 c. of the pasta water.
- While pasta is boiling, place garlic and roasted pine nuts in food processor and process until finely chopped.
- Add kale and parsley, pulse until finely chopped.
- While machine is running, add oil in steady stream into processor.
- Add the cheese, lemon juice and salt and pepper to taste. Pulse until well mixed.
- 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.
- Season to taste and sprinkle additional parmesan cheese and a lemon wedge.
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