Pesto Pasta with Kale & Walnut

Instructions

1. Prepare the Pesto

   5 min hands-on

   • Combine walnuts, parsley, sun-dried chile pepper, garlic, parmesan cheese, spinach, lemon juice, and a pinch of salt in a food processor.
   • Blend until smooth, gradually adding olive oil for a creamy consistency.

2. Cook the Pasta

   2 min hands-on10 min waiting

   • Boil salted water in a large pot.
   • Cook whole-grain pasta until al dente, reserving some cooking water.

3. Wilt the Kale

   1 min hands-on2 min waiting

   • Heat olive oil in a large skillet over medium heat.
   • Sauté kale for 2-3 minutes until it wilts but remains bright green.

4. Combine Pasta and Pesto

   1 min hands-on

   • Reduce heat to low and stir pesto into the skillet with kale.
   • Add reserved pasta water to loosen the sauce, stirring to combine.

5. Add the Pasta

   2 min hands-on

   • Transfer cooked pasta into the skillet using a slotted spoon or tongs.
   • Toss to coat pasta with pesto, adding more pasta water if needed.

6. Adjust Seasoning

   • Taste and adjust seasoning with salt, black pepper, and reserved lemon juice.

7. Serve and Garnish

   2 min hands-on

   • Divide pasta among bowls.
   • Top with grated parmesan, chopped parsley, black pepper, and chopped walnuts.
   • Cooking tips:
   • Toast walnuts for a richer pesto flavor.
   • Use freshly squeezed lemon juice for a fresher taste.
   • Avoid overcooking kale to keep it vibrant.
   • For more spice, increase sun-dried chile or add red pepper flakes.
   • Store leftovers in an airtight container for up to 2 days and reheat with water or olive oil.