Kale Pesto With Whole Wheat Pasta
A nutritious twist on classic pesto using Tuscan kale and pistachios, tossed with hearty whole wheat pasta. This vibrant green sauce combines the earthiness of kale with rich pistachios, Parmesan, and olive oil for a healthy, satisfying meal.
Ingredients
- •1 bunch Tuscan kale
- •1 to taste Kosher salt
- •12 oz whole wheat pasta
- •⅓ cup raw pistachios
- •¼ cup extra-virgin olive oil
- •1 clove garlic
- •1 oz Parmesan
- •2 Tbsp unsalted butter
- •1 to taste black pepper
Cooking Instructions
- 1.
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
5 min
- 2.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
12 min
- 3.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
8 min
- 4.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
5 min
