Spaghetti with Kale & Walnut Pesto
TESTED & PERFECTED RECIPE - Spaghetti with Kale & Walnut Pesto from Once Upon a Chef, The Cookbook (Chronicle Books, 2018). This winter-friendly twist on pesto pasta is one of my go-to weeknight...
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Pot
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Plate
- Stove
- Measuring spoon
- Airtight container
Ingredients
- 1 lb spaghetti
- 2 cups packed, (torn kale leaves, stems removed)
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon salt, (plus more for boiling the pasta)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- ½ cup extra-virgin olive oil
- ⅓ cup walnuts, (toasted if desired (see note))
- 2 medium cloves garlic, (roughly chopped)
- ½ cup grated pecorino Romano cheese
- ⅓ cup cup grated pecorino Romano cheese
- ½ cup chopped walnuts, (toasted if desired)
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