Linguine with kale pesto

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Kale, also known as curly kale, makes a delicious pesto sauce by adding pine nuts and salty Pecorino Romano cheese. This sauce pairs perfectly with classic Italian pasta, linguine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

About 1/3 cup toasted pine nuts
2-3 cloves of garlic, crushed
Zest and juice of 1 lemon
1 bunch kale, stems removed
Freshly ground nutmeg
1/3-1/2 cup olive oil
1/2 cup Pecorino Romano cheese plus more for sprinkling
450 g linguine noodles

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pine nuts, garlic, lemon, kale, nutmeg, Pecorino Romano cheese, linguine pasta

Cooking the dish according to the recipe:

Bring a large pot of water to a boil to cook the linguine.
Place the pine nuts, garlic, lemon zest, and juice in a food processor and pulse in short bursts. Add the kale in several batches, pulse in short bursts. Season with salt, pepper, and a few pinches of nutmeg. Pour in the olive oil until a thick sauce forms. Transfer the pesto to a bowl and stir in the Pecorino Romano cheese.

Cook the pasta al dente in salted water. Add 1 cup of the starchy pasta cooking water to the pesto before draining. Toss the linguine with the pesto sauce for 1-2 minutes, distributing it evenly. Season to taste and sprinkle with additional cheese before serving.

Categories:

recipe / Summer dishes / Main courses / Pasta / Sauces / / Cabbage dishes / Kale leaf cabbage / European cuisine / Italian cuisine / Rachael Ray