Description
A vibrant and flavorful Spaghetti with Kale & Walnut Pesto recipe that combines nutrient-rich kale, fresh basil, and crunchy walnuts for a deliciously healthy twist on classic pesto pasta. This quick 25-minute meal brings together bright greens and nutty cheese for a satisfying vegetarian dinner.
Ingredients
Pasta
- 1 pound spaghetti
- Salt, for boiling pasta
Pesto
- 2 cups packed, torn kale leaves, stems removed
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- ½ cup extra virgin olive oil
- ⅓ cup walnuts, toasted if desired
- 2 medium cloves garlic, roughly chopped
- ½ cup grated pecorino Romano cheese
Topping
- ⅓ cup grated pecorino Romano cheese
- ½ cup chopped walnuts, toasted if desired
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta in a colander.
- Prepare the Pesto: In a food processor fitted with a steel blade, combine the torn kale and fresh basil leaves. Pulse until finely chopped. Add the salt, black pepper, sugar, extra virgin olive oil, walnuts, garlic, and ½ cup grated pecorino Romano cheese. Pulse until the mixture is smooth and well combined to form the pesto.
- Toss Pasta with Pesto: Return the drained spaghetti to the pot. Add the prepared pesto along with ½ cup of the reserved pasta cooking water. Toss thoroughly to coat the pasta evenly. If the pasta seems dry, add more cooking water to reach the desired consistency. Taste and adjust seasoning as needed.
- Serve and Garnish: Plate the pesto-coated pasta and top each serving with the remaining ⅓ cup grated pecorino Romano cheese and ½ cup chopped toasted walnuts for extra crunch and flavor.
- Toast Walnuts (Optional): To enhance the walnuts’ flavor and add crunch, preheat your oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet. Bake for 6 to 10 minutes, checking frequently to prevent burning, until they are lightly toasted and aromatic. Remove immediately and let cool.
- Storage Tips: The pesto can be refrigerated for up to one week or frozen for up to three months. Store it in a tightly sealed container covered with a thin layer of olive oil to prevent oxidation and maintain its vibrant green color.
Notes
- Toasting walnuts enhances their flavor and adds a crunchy texture but is not mandatory.
- Reserve pasta cooking water to adjust pesto consistency when mixing with pasta.
- Pesto can be made ahead and stored refrigerated or frozen to save time.
- Use freshly grated pecorino Romano cheese for best flavor.
- Adjust salt and pepper seasoning after mixing the pasta with pesto to suit taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
