Thursday, July 5, 2012

Pasta with Kale and Walnut Pesto

Recipe suggested by shareholder Beige Berryman:

1/3 cup plus 2 tbsp walnuts
1 bunch kale, thick stems removed and leaves torn (about 12 cups)
1 cup grated pecorino, plus more for serving
1 small garlic clove
kosher salt and black pepper
½ cup olive oil
¾ lb fusilli, penne or some other short pasta
1.     Heat the oven to 350oF. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally until fragrant, 6 to 8 minutes; let cool. Chop 2 tbsp of walnuts and set aside.
2.     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.
3.     In a food processor, combine the kale, pecorino, garlic, the remaining 1/3 c of unchopped walnuts, ½ tsp salt and ¼ tsp pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.
4.     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 pecorino and chopped walnuts.

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