Whole-wheat pasta would be a tasty option here, complementing the earthy flavor of kale.

Chris Cosentino
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary test

active:
22 mins
total:
34 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Working in two or three batches, submerge kale in boiling water for 15 seconds until wilted and deep green; remove, and immediately plunge into ice water for 15 seconds. Drain kale well; place on layers of paper towels, and press to remove excess liquid. Place kale, pine nuts, and garlic in a food processor or blender. Pulse until coarsely chopped. Slowly add oil with motor running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt, and peppers.

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  • Cook pasta according to package instructions, omitting salt and fat. When pasta is al dente, drain, reserving 1 cup pasta cooking liquid. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tablespoon at a time, until sauce reaches desired consistency.

Nutrition Facts

424 calories; fat 23.2g; saturated fat 4.7g; mono fat 14.4g; poly fat 1.7g; protein 10g; carbohydrates 44g; fiber 3g; cholesterol 8mg; iron 2mg; sodium 508mg; calcium 100mg; sugars 3g.
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