Kale and Pistachio Pesto Spaghetti

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Fill a large bowl with ice and water.

3. 3

   Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes.

4. 4

   With a slotted spoon, transfer the kale to the ice water (keep the water boiling).

5. 5

   When cool, drain well and squeeze out as much water as possible.

6. 6

   Coarsely chop the kale.

7. 7

   Add the pasta to the boiling water and cook according to the package directions.

8. 8

   Reserve 1/2 cup of the pasta water, and then drain the pasta.

9. 9

   While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped.

10. 10

    Add the kale and parsley and pulse until very finely chopped.

11. 11

    With the machine running, add the oil in a steady stream.

12. 12

    Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.

13. 13

    Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry.

14. 14

    Season to taste with salt and pepper.

15. 15

    Serve with lemon wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.