Paparadelle with Kale Pesto and Toasted Pine Nuts
1 bunch kale, washed and leaves torn
1/4 c pine nuts, lightly toasted
2 cloves garlic, peeled and sliced
1/4 c grated parmesan, plus more for serving
1/2 c olive oil
salt & pepper
1 package paparadelle, cooked al dente
Bring a large pot of salted water to a boil, Plunge kale leaves in water, then immediately drain and plunge into ice water to stop the cooking. Drain in colander, then lay on paper towels to extract as much water as
possible. Place in the bowl of a food processor with garlic, parmesan, and all but 2 Tbs of toasted pine nuts. Add a generous pinch of salt and pulse briefly to combine and chop. With machine running, drizzle in olive oil until you achieve a loose pesto-like consistency with some texture remaining.
Meanwhile, cook pasta to al dente, drain & reserve 1 cup of cooking water. Place pasta in a large bowl, add big spoonfuls of pest and some pasta cooking water to loosen it al up. Toss until noodles are coated with
pesto, then serve in big warm bowls, topped with additional toasted pine nuts and grated parmesan.
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(photo by Jody Horton)