Kale and Pistachio Pesto Spaghetti
Vines & Branches Sea Salt
1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh basil
Vines & Branches Lemon Pepper Olive Oil
2 tablespoons freshly grated Parmesan
Lemon wedges, for serving
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 basil and pulse until very finely
chopped. With the machine running, add the oil in a steady stream. Add the
Parmesan, 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.
Original Recipe Source: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-pistachio-pesto-spaghetti-recipe.html?soc=sitesocialpinterest&crlt.pid=camp.8gt5B5FxQsKO&oc=linkback