Try this Pasta With Kale and Walnut Pesto recipe, or contribute your own.
Suggest a better description1. Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
3. In a food processor, combine the kale, pecorino, garlic, the remaining ? cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.
4. Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.
*** could also try over spaghetti squash
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1483 | ||
Calories from Fat: 535 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.4g | 79 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 248.3mg | 76 % | |
Sodium 90.7mg | 3 % | |
Potassium 846.8mg | 22 % | |
Total Carbohydrate 192g | 56 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 189g | ||
Protein 48.8g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1483
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