Spaghetti with Wilted Greens and Walnut Pesto

1. 1

   Cook the spaghetti according to the package directions to al dente in a large pot of lightly salted water.

2. 2

   Drain the pasta, reserving 1 cup of the pasta water.

3. 3

   Add the walnuts, parsley, basil, garlic, and Parmesan to a food processor, and pulse to finely chop.

4. 4

   Stream in 2 tablespoons of the oil to create a chunky puree.

5. 5

   Add salt to taste.

6. 6

   Preheat the oven to 350 degrees F. While the oven heats, fry the eggs sunny-side up and set aside.

7. 7

   Place the tomatoes on a baking sheet and roast for 5 to 10 minutes, until they begin to burst.

8. 8

   In a large skillet over medium-high heat, add the remaining tablespoon of olive oil, toss in the kale, and cook until its just wilted, about 2 minutes.

9. 9

   Reduce the heat to medium, add the drained pasta, and cook for 2 minutes, or until warmed through.

10. 10

    Stir in the pesto with about 1/2 cup of the pasta water and cook until the water has evaporated.

11. 11

    Divide the pasta among 4 bowls and top each with an egg, add one-forth of the cherry tomatoes, and a sprinkle of Parmesan and red pepper flakes to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.