Collard Green Pesto Linguine

Name: Collard Green Pesto Linguine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams collards, ribs discarded, leaves roughly chopped; 2 cloves garlic; 118 milliliters pitted kalamata olives; 6 servings Kosher salt and freshly ground black pepper; 369 grams box whole-wheat linguine; 237 milliliters extra-virgin olive oil; 296 milliliters grated Parmesan, plus extra for garnish; 59 milliliters pecans

Collard Green Pesto Linguine might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 18g of protein, 19g of fat, and a total of 444 calories. This recipe serves 6. A mixture of linguine, garlic, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute.

Ingredients you will need

Collard Greens

Water

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Pot

Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta.

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Pasta

Water

Ice

Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

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Water

Collard Greens

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Food Processor

Paper Towels

Add the linguine to the pot of salted boiling water and cook according to package instructions.

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Linguine

Water

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Pot

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant.

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Pecans

Sandwich Bread

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Frying Pan

Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

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Ground Black Pepper

Olive Oil

Seasoning

Parmesan

Garlic

Olives

Pesto

Salt

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Food Processor

To serve, put enough pesto to coat the pasta into a large serving bowl.

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Pasta

Pesto

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Bowl

Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat.

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Pasta

Pesto

Water

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Bowl

Add more pesto, if needed.

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Pesto

Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

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Parmesan

Pasta

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Bowl

Equipment

Ingredients

Servings:

454grams

collards, ribs discarded, leaves roughly chopped 2cloves

garlic 118milliliters

pitted kalamata olives 6servings

Kosher salt and freshly ground black pepper 369grams

box whole-wheat linguine 237milliliters

extra-virgin olive oil 296milliliters

grated Parmesan, plus extra for garnish 59milliliters

pecans

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Collard Greens. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Maximin Grunhauser Herrenberg Riesling Spatlese. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.

Maximin Grunhauser Herrenberg Riesling Spatlese

The Herrenberg Spatlese is always the flashiest wine at Grunhaus as the vineyards red slate soils render a more lush, slightly lower acid riesling that its bigger brother Abstberg. Spatlese sweet with explosive aromas and flavors of red delicious apples, yellow peaches, strawberry/rhubarb and salty minerals. Full bodied for a riesling, serve with a Virginia baked ham, a spicy lamb curry or just a traditional Jaeger schnitzel.