Fettuccine With Kale Pesto

Name: Fettuccine With Kale Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 4 cups stemmed chopped kale (about 1 bunch); 1/2 cup grated parmigiano-reggiano cheese; 6 tablespoons extra virgin olive oil; 1/4 cup pine nuts; 2 garlic cloves, chopped; 1/4 teaspoon red pepper flakes; 1 lb fettuccine or 1 lb pappardelle pasta; 1 cup grated parmigiano-reggiano cheese, plus more for serving

Submitted by ElizabethKnicely

"Unlike pesto made with basil, this delicious kale version doesn't lose it's bright-green color. It also has more micronutrients and protective phytonutrients."

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 6

ingredients

PESTO
4 cups stemmed chopped kale (about 1 bunch)
¹⁄₂ cup grated parmigiano-reggiano cheese
6 tablespoons extra virgin olive oil
¹⁄₄ cup pine nuts
2 garlic cloves, chopped
¹⁄₄ teaspoon red pepper flakes
PASTA
1 lb fettuccine or 1 lb pappardelle pasta
1 cup grated parmigiano-reggiano cheese, plus more for serving

directions

Make Pesto: Bring large pot of water to a boil. Fill large bowl with ice cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using tongs, transfer kale to ice bath. (The cold water allows the kale to keep its bright-green color.) After 3 minutes, drain kale in colander, then squeeze it firmly to press out excess water.
Put kale, remaining pesto ingredients, and 1 teaspoon salt in food processor and puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and refrigerate until ready to use. (Keeps up to 3 days in the refrigerator.).
Prepare Pasta: Bring large pot of salted water to a boil. Add fettuccine and cook until al dente, per package directions. Just before the pasta is done, remove 2 tablespoons of the pasta cooking water and add it to the pesto. Add cheese and mix well.
Drain pasta and toss with pesto. Serve with extra cheese, if desired.