Kale and Walnut Pesto Rotini with Ricotta Salata

Enjoy a vibrant twist on traditional pesto with kale and walnut, tossed in rotini and topped with savory ricotta salata.

Ingredients

• 2 cups fresh kale, chopped
• 1/2 cup walnuts, toasted
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 ounces rotini pasta
• 1 cup ricotta salata, crumbled

Instructions

1. Fill a large pot with water and bring it to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
2. In a food processor, combine kale, toasted walnuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
3. While the food processor is running, slowly pour in the olive oil until a smooth pesto forms.
4. Add lemon juice, salt, and black pepper to the pesto and pulse again until well mixed.
5. In a large bowl, toss the cooked rotini with the kale and walnut pesto until evenly coated.
6. Serve the pasta topped with crumbled ricotta salata and a drizzle of olive oil if desired.

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