Wholewheat Pasta With Kale Pea And Walnut Pesto Recipes
WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
- Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
- Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.
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- Heat a medium skillet over medium heat. Add 2 tablespoons of the olive oil. Add the kale and a good pinch of salt. Let cook for a couple of minutes until the kale is tender. Stir in the garlic and lemon zest. Cook for another minute. Turn off the heat and allow the mixture to cool.
- Add the kale to a food processor, along with the walnuts, parmesan, basil, lemon juice, balsamic vinegar, capers, crushed red pepper, and the remaining 2 tablespoons of olive oil. Pulse until very finely minced (the pesto should have a “roughly smooth” consistency).
- Drop the spaghetti in a large pot of boiling, salted water. Stir well and cook for a minute shorter than the package’s instructions. Right before draining, reserve a ½ cup of the pasta water.
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