Kale Pesto Fusilli with Walnuts

Discover the delightful combination of kale and walnuts in this Kale Pesto Fusilli recipe. The sauce, rich in color and nutrients, is enhanced by the crisp texture of walnuts, offering a satisfying crunch. A fusion of garlic, Parmesan, and a hint of lemon enriches the pesto, adding a depth of flavor that complements the pasta perfectly. Suitable for a relaxed weekend meal or a quick weekday dinner, this dish highlights the nutritional benefits and the fulfilling taste of its ingredients.

Ingredients

• 2 cups kale leaves, stems removed
• 1/2 cup walnuts, toasted
• 2 cloves garlic
• 1/2 cup Parmesan cheese, grated
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1 lb fusilli pasta

Instructions

1. Bring a large pot of water to a boil and salt it generously. Blanch the kale leaves for 1-2 minutes until they are bright green and slightly tender. Immediately immerse in ice water to halt cooking, then drain thoroughly.
2. Place the drained kale, toasted walnuts, garlic cloves, grated Parmesan, and lemon juice in a food processor. Pulse several times until the mixture is coarsely chopped.
3. With the food processor on, gradually add the olive oil through the feed tube, processing until the pesto is creamy and homogenous. Adjust the seasoning with salt as needed, avoiding the addition of pepper at this stage.
4. Cook fusilli in a large pot of boiling salted water, stirring occasionally, until al dente. Save a cup of the cooking water, then drain the pasta.
5. Combine the pasta and kale pesto in a large bowl. Gradually add reserved pasta water to achieve desired sauce consistency. Mix until the pasta is evenly coated.
6. Serve immediately, garnished with extra Parmesan and a handful of crushed, toasted walnuts.

Keywords: Vegetarian, Healthy, Nutritious, Italian, Pasta

Spice Rack: Salt

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