Bucatini Verde with Kale Pesto and Walnuts Recipe
This bucatini verde with Tuscan kale pesto is as nutritious as it is indulgent, with a bright green sauce and irresistible crunch from the nut topping.
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Ingredients
- ½ cup plus 1 teaspoon extra-virgin olive oil
- 2 bunches Tuscan kale, stemmed, leaves torn into 2-inch pieces
- 1 cup tightly packed fresh basil leaves
- ½ cup fresh flat-leaf parsley leaves
- 1 cup walnut pieces
- 2 garlic cloves
- Kosher salt
- Finely grated zest of 1 lemon, plus extra for garnish
- 2 tablespoons lemon juice
- ½ cup freshly grated Pecorino Romano, plus more for garnish
- 2 pinches crushed red pepper flakes
- 1 pound dry bucatini, spaghetti or other strand pasta
- Good extra-virgin olive oil, for drizzling
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