5 A Day Chicken With Kale Pistachio Pesto Recipes

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KALE AND PISTACHIO PESTO SPAGHETTI



Kale and Pistachio Pesto Spaghetti image

Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces whole wheat spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
  • Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
  • While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
  • Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.

Nutrition Facts : Calories 470 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 358 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 16 grams, Sugar 3 grams

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