Kale Walnut Pesto Pasta

Instructions

1. Prepare Kale and Garlic

   3 min hands-on15 min waiting

   • Bring a large pot of water to a rolling boil and add a generous pinch of salt.
   • Strip kale leaves from stems, rinse thoroughly, and peel garlic cloves.
   • Add kale and garlic to boiling water and cook for 5 minutes until kale is tender and vibrant green.

2. Blend Pesto Base

   3 min hands-on

   • Use a slotted spoon to transfer kale and garlic to a blender or food processor.
   • Add walnuts, lemon juice, and olive oil. Sprinkle with salt and blend until mostly smooth with some texture.
   • Adjust consistency with cooking water if needed.

3. Cook Pasta

   2 min hands-on8 min waiting

   • Bring the pot of water back to a boil. Add whole-grain pasta and cook according to package instructions until al dente.
   • Stir occasionally to prevent sticking.

4. Combine Pasta and Pesto

   3 min hands-on

   • Reserve about one cup of pasta water, then drain the rest.
   • Return drained pasta to the pot and add kale pesto. Stir to coat evenly.
   • Add reserved pasta water as needed for a creamy sauce.

5. Plate and Garnish

   1 min hands-on

   • Divide pasta among plates or bowls. Top each with a dollop of cottage cheese.
   • Sprinkle with cayenne pepper and drizzle with extra olive oil for richness.
   • Cooking tips:
   • To brighten the flavor of the pesto, add a small zest of the lemon before blending.
   • Ensure the kale is fully submerged while boiling to cook evenly and maintain its color.
   • For a smoother pesto, blend for longer or add more olive oil. For a chunkier texture, pulse the blender instead of running it continuously.
   • Toasting the walnuts lightly in a dry skillet before blending can enhance their nutty flavor.
   • Save any leftover pasta water for reheating the dish later; it helps refresh the sauce without drying it out.