Pasta With Kale and Walnut Pesto

Pasta With Kale and Walnut Pesto
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
  3. In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.
  4. Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 830
  • Fat 44g
  • Sat Fat 10g
  • Cholesterol 18mg
  • Sodium 786mg
  • Protein 27g
  • Carbohydrate 85g
  • Sugar 4g
  • Fiber 8g
  • Iron 7mg
  • Calcium 650mg
What does this mean? See Nutrition 101 .

Quick Tip

Freezer
The pesto can be refrigerated for up to 5 days or frozen for up to 3 months; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.

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