Zucchini Noodles With Pistachio Kale Pesto Cherries Recipes

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

Ingredients

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

ZUCCHINI PASTA WITH PEAS AND A KALE PESTO

Zucchini Pasta with Peas and a Kale Pesto image

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 46m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons kosher salt, divided, or more to taste
1 bunch kale, stemmed
1 tablespoon pine nuts
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, chopped
5 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
¼ teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

Steps:

Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g

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