Name: Whole Wheat Pasta with Kale Pesto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: For the pesto: -; 1 bunch lacinato kale (about 12 ounces), stems removed and leaves torn into large pieces -; 1/2 cup unsalted cashews -; 2 cloves garlic, peeled -; 1/2 cup finely grated Parmesan or Romano -; 1/3 cup olive oil -; 1/4 teaspoon salt -; 1/8 teaspoon ground black pepper -; Water, as needed, to thin the pesto -; For the pasta: -; 1 pound whole wheat linguine, spaghetti, or bucatini. -; 2 to 3 tablespoons lemon juice, or to taste -; 8 ounces fresh mozzarella cheese, cut into 1-inch pieces -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Whole Wheat Pasta with Kale Pesto

1. For the pesto: -

2. 1 bunch lacinato kale (about 12 ounces), stems removed and leaves torn into large pieces -

3. 1/2 cup unsalted cashews -

4. 2 cloves garlic, peeled -

5. 1/2 cup finely grated Parmesan or Romano -

6. 1/3 cup olive oil -

7. 1/4 teaspoon salt -

8. 1/8 teaspoon ground black pepper -

9. Water, as needed, to thin the pesto -

10. For the pasta: -

11. 1 pound whole wheat linguine, spaghetti, or bucatini. -

12. 2 to 3 tablespoons lemon juice, or to taste -

13. 8 ounces fresh mozzarella cheese, cut into 1-inch pieces -

How to cook deliciously - Whole Wheat Pasta with Kale Pesto

1. Stage

Blanch the kale: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Add the kale to the boiling water and stir for 15 seconds, or until wilted and deep green. With a slotted spoon, transfer it to the bowl of ice water. (Alternatively, transfer to a colander and run it under cold water.) Reserve the cooking water in the pot. Squeeze the kale with your hands to remove excess water.

2. Stage

Make the pesto: In a food processor, pulse the cashews and garlic a few times until finely chopped. Add the kale and Parmesan, and pulse until they are also finely chopped. Scrape down the sides of the bowl with a spatula as necessary. With the motor running, pour in the olive oil. Add the salt and pepper. If needed, add water, 1 tablespoon at a time, to bring the pesto to the desired thickness. Taste the pesto and add additional salt and pepper if needed.

3. Stage

Cook the pasta: Return the pot of water used to blanch the kale to a boil. Add the pasta and cook for 7 to 10 minutes, until al dente. (Check the package for recommended cooking time.) Scoop out and set aside 1 cup of the pasta cooking water. Drain the pasta in a colander.

4. Stage

Toss the pasta: Return the pasta to the empty cooking pot and toss with the lemon juice. Add 1 cup or more pesto, to taste, and toss again. If the pesto seems dry, add a little of the pasta cooking water, 1 tablespoon at a time, until the sauce coats the pasta. Stir in the mozzarella pieces and serve.