Rating: 4 stars
59 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 0
Charlyne Mattox

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

830 calories; fat 44g; saturated fat 10g; cholesterol 18mg; sodium 786mg; protein 27g; carbohydrates 85g; sugars 4g; fiber 8g; iron 7mg; calcium 650mg.
Advertisement