Linguini with Kale Pesto

Name: Linguini with Kale Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters EVOO; 2 cloves garlic, crushed; 1 bunch Tuscan kale, stemmed; 1 lemon, zested and juiced; 454 grams linguini; 4 servings Freshly grated nutmeg; 118 milliliters Pecorino Romano, plus more to pass; 79 milliliters About toasted pine nuts; 4 servings Salt and pepper

You can never have too many main course recipes, so give Linguini with Kale Pesto a try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 733 calories, 22g of protein, and 32g of fat each. If you have evoo, nutmeg, pecorino romano, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Place a large pot of water on to boil for the linguini.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop.

Ingredients you will need

Lemon Zest

Pine Nuts

Garlic

Juice

Equipment you will use

Food Processor

Add the kale in stages and pulse to finely chop.

Ingredients you will need

Kale

Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms.

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Nutmeg

Pepper

Sauce

Extra Virgin Olive Oil

Salt

Transfer to a bowl and stir in the Pecorino.

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Pecorino

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Bowl

Salt the water and cook the pasta to al dente.

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Pasta

Water

Salt

Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.

Ingredients you will need

Water

Seasoning