Winter Kale Pesto with Fresh Ricotta and Walnuts A Healthy Diet Pasta
Photo courtesy of Bellina Alimentari

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5 servings

    For the pesto:
  • 1 large bunch lacinato kale
  • ½ cup fresh parsley, leaves only
  • ⅓ cup arugula
  • ⅓ cup fresh sage
  • ⅓ cup tasted walnuts
  • ½ cup Parmigiano-Reggiano
  • 1 cup olive oil
  • 1 garlic clove, peeled
  • Salt and pepper
  • Red pepper flakes
  • For assembly:
  • 1 box dried pasta
  • 2 tablespoons crushed walnuts, toasted
  • 3 tablespoons fresh ricotta
  • 2 tablespoons extra virgin olive oil
  1. Make the pesto: Bring 5 quarts water to boil in large pot. Once boiling, add a large pinch of salt. Blanche kale in boiling water for about 3 minutes. Pull kale from water and let cool, reserving water for cooking pasta.
  2. Combine all ingredients in a blender and process until a smooth paste has formed. If pesto is too dry, slowly add more olive oil. (If making ahead, pesto can be stored in refrigerator for up to 4 days. Top pesto with olive oil before sealing to prevent browning.)
  3. Make the pasta: Add 1 tablespoon salt to reserved kale water and return to boil. Add pasta to pot and stir. Cook until al dente. Reserve ½ cup pasta water, then drain pasta.
  4. Transfer pasta to a large mixing bowl. Add pesto and 2 tablespoons pasta cooking water and toss pasta gently to evenly cover with pesto. If it looks dry, add more cooking water a tablespoon at a time.
  5. Serve pasta garnish with roasted walnuts, fresh ricotta, and a drizzle of olive oil.

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