Collard Green Pesto Linguine Recipe | Sunny Anderson | Food Network
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Ingredients
- 1 pound bunch collards, ribs discarded, leaves roughly chopped
- 1 (13-ounce) box whole-wheat linguine
- 1/4 cup pecans
- 1 1/4 cups grated Parmesan, plus extra for garnish
- 1/2 cup pitted kalamata olives
- 2 cloves garlic
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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