Spaghetti with Pistachio and Kale Pesto Sauce

Votes: 1

How to Make - Spaghetti with Pistachio and Kale Pesto

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 18 G., saturated fats 3 G., proteins 16 G., carbohydrates 67 G., fiber 12 G., cholesterol 2 mg, sodium 358 mg, sugar 3 G.

Kale adds a rich flavor and vibrant green color to this hearty pesto. This recipe makes 1-1.5 cups of pesto, which also pairs well with fish, chicken, pork, or steak.

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:

1 large bunch (about 450 g) kale, stems removed and leaves torn
280 g whole grains spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, crushed
1 cup fresh parsley leaves
1/4 cup olive oil
2 tbsp. l. grated parmesan cheese
1 tablespoon lemon juice, plus lemon wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, spaghetti pasta, pistachios, garlic, parsley, Parmesan cheese, lemon juice

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the kale and cook, stirring, for about 2 minutes—it should be wilted but still bright green. Using a slotted spoon, transfer the kale to the ice water (keep the boiling water on). Once cool, drain well, squeezing out as much water as possible. Coarsely chop the kale.
Add the spaghetti to the boiling water and cook according to package directions. Reserve 1/2 cup of the cooking water and discard the rest.

While the spaghetti is cooking, finely chop the pistachios and garlic in a food processor. Add the kale and parsley and process thoroughly. With the processor running, pour in the olive oil in a steady stream. Add the Parmesan cheese, lemon juice, and 1/2 teaspoon each of salt and pepper, and begin blending.
Toss the spaghetti with the pesto sauce; if the dish seems dry, add a few tablespoons of the reserved cooking water. Season with salt and pepper to taste. Serve with lemon wedges.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Food Network - recipes / European cuisine / Italian cuisine