Kale Pesto With Whole Wheat Pasta

Ingredients for Kale Pesto With Whole Wheat Pasta

• 1 large bunch Tuscan kale, ribs and stems removed

• Kosher salt

• 350g farro pasta or whole wheat pasta

• 80ml raw pistachios

• 60ml extra-virgin olive oil

• 1 garlic clove

• 30g Parmesan, finely grated, plus more for serving

• 2 tablespoons unsalted butter

• Freshly ground black pepper

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Blend nuts, oil, garlic, and 80ml water in a blender or food processor until very smooth. Add kale and 30g Parmesan. Purée, adding water 1 tablespoon at a time as needed, until smooth. Transfer pesto to a large bowl.

Using tongs, transfer pasta to bowl with pesto; add butter and 80ml pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.