Spaghetti with Kale & Walnut Pesto

Name: Spaghetti with Kale & Walnut Pesto
Ingredients: 1 lb [455 g] spaghetti; 2 cups [50 g] packed, torn kale leaves, stems removed; 1 cup [20 g] tightly packed fresh basil leaves; 1 tsp salt, plus more for boiling the pasta; 1 tsp salt, plus more for boiling the pasta; ¼ tsp freshly ground black pepper; ¼ tsp sugar; ½ cup [120 ml] extra-virgin olive oil; 2 medium garlic cloves, roughly chopped; ½ cup [50 g] grated pecorino romano cheese; ⅓ cup [35 g] shredded pecorino romano cheese; ½ cup [60 g] chopped walnuts, toasted, if desired (see Pro Tip)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Celery, Toasted Walnut & Pecorino Salad.

If you like kale—or even if you’re on the fence—you’ll love this modern and healthy twist on pesto pasta. It’s one of my go-to dinners on Friday nights. Michael loves it and I can have it on the table in 20 minutes. And if we’ve got a bottle of white wine chilling in the fridge, all the better to unwind after a long week.

Ingredients

Dinner
Main course
Vegetarian
Pasta

Ingredients

Method