Kale and Walnut Pesto Rotini with Ricotta Salata

This vibrant pasta dish pairs the earthy taste of kale and walnuts with the creamy texture of ricotta salata. Ideal for a quick weeknight dinner or a relaxed weekend meal, this recipe caters to both vegetarians and pasta enthusiasts. The kale pesto introduces a nutritious twist to the classic pasta dish, allowing for an extra dose of greens. Finished with crumbled ricotta salata for a savory finish, this dish is simple to prepare and delightful to savor.

Ingredients

• 8 oz box rotini pasta
• 2 cups packed kale leaves, stems removed
• 1/2 cup walnuts, toasted
• 1/2 cup ricotta salata, grated
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1/4 tsp crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a food processor, combine the kale, walnuts, garlic, crushed red pepper flakes, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Adjust seasoning with additional salt if needed.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the kale pesto and sauté for 1-2 minutes until fragrant.
4. Add the cooked pasta to the skillet with the kale pesto. Toss to combine, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
5. Divide the pasta among plates and top with the crumbled ricotta salata.

Keywords: Vegetarian, Pesto, Healthy, Weeknight, Quick

Spice Rack: Salt, Black Pepper, Crushed Red Pepper Flakes

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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