Kale Pesto Pasta

Recipes

May 3

Written By Hofstede's Marketing

Serves: 4, Prep time: 15 mins, Cook time: 15 mins

Ingredients

12 oz whole wheat Linguine (or any pasta of your choice)

½ cup fresh Basil Leaves

1 cup fresh Parsley Leaves

1 bunch kale

¼ cup roasted unsalted almonds

2 garlic cloves

3 tbsp olive oil

1 tbsp lemon zest

2 tbsp lemon juice

kosher salt

grated Parmesan and red pepper flakes for serving

Directions

Bring a large pot of water to a boil. Add 2 tsp salt, then pasta, and cook per pkg. directions.

Make pesto: While pasta is in boiling water, place herbs in a small strainer and dip them into the boiling water to wilt, then immediately transfer to a bowl of ice water.

Wash the kale, take the ribs out, and roughly chop. Add kale to the boiling pasta water and cook 1 minute. Scoop out with the strainer or tongs and transfer to bowl of ice water. Drain and squeeze out any excess liquid.

In a food processor, pulse almonds until chopped. Add garlic, oil, lemon zest and juice, and ½ tsp salt and pulse to combine. Add wilted herbs and kale and puree until smooth.

Reserve 1 cup cooking water, then drain pasta and return it to the pot. Add pesto and ½ cup cooking water and toss to coat, adding more cooking water as necessary.

Serve topped with Parmesan and red pepper flakes.