Linguini with Kale Pesto

1. 1

   Place a large pot of water on to boil for the linguini.

2. 2

   Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop.

3. 3

   Add the kale in stages and pulse to finely chop.

4. 4

   Add some salt, pepper and a few grates of nutmeg.

5. 5

   Stream in the EVOO until a thick sauce forms.

6. 6

   Transfer to a bowl and stir in the Pecorino.

7. 7

   Salt the water and cook the pasta to al dente.

8. 8

   Add 1 cup starchy pasta water to the pesto just before draining the pasta.

9. 9

   Toss the linguini with the pesto to coat, 1 to 2 minutes.

10. 10

    Adjust the seasoning and serve with extra cheese to pass at the table.

11. 11

    Get Rachael's shopping list for this episode's recipes here.

* Per serving · 4 servings · Values may vary.

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