Kale and Pistachio Pesto Spaghetti

Name: Kale and Pistachio Pesto Spaghetti
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters fresh flat-leaf parsley leaves; 1 clove garlic, smashed; 454 grams large bunch kale, stemmed and leaves torn (about; 4 servings Kosher salt; 1 Tbsp fresh lemon juice, plus lemon wedges, for serving; 59 milliliters extra-virgin olive oil; 2 Tbsps freshly grated Parmesan; 2 Tbsps roasted salted pistachios; 283 grams whole wheat spaghetti

Kale and Pistachio Pesto Spaghetti takes roughly 35 minutes from beginning to end. This recipe serves 4. One portion of this dish contains approximately 16g of protein, 19g of fat, and It works well as a main course. Users who liked this recipe also liked Spaghetti with Zucchini and Pistachio Pesto, Spaghetti with Zucchini and Pistachio Pesto, and Spaghetti with Basil-Pistachio Pesto.

Instructions

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Water

Kale