Kale Pesto Pasta

Created on 3/20/2024

Ingredients:

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Instructions:

Step One: 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

Step Two: Cook pasta in pot of boiling water, stirring occasionally, until al dente

Step Three: 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

Step Four: 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