Kale Pesto With Whole Wheat Pasta

bon appétit dinner lunch pasta kale pistachio italian noodle healthy vegetarian soy free peanut free kid-friendly

Chris Morocco

4 servings

Source

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

Method

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.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

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.

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.