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Pappardelle with Kale Pesto

Pappardelle with Kale Pesto

by 4 people

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Makes: 4 to 6 servings

  • 3 cloves garlic, peeled
  • 1/3 cup toasted pine nuts
  • 1 bunch Tuscan kale, trimmed and chopped
  • 1/2 cup EVOO
  • 1/2 cup grated pecorino, plus more for garnish
  • 12 ounces dried pappardelle
  1. In a food processor, chop garlic and pine nuts. Working in batches, pulse in kale until finely chopped. While machine is running, drizzle in EVOO. mix in 1/2 cup pecorino; season. Cook pasta until al dente. Drain, reserving 1 cup pasta water. Return pasta to pot; toss with pesto and pasta water. Season and sprinkle with more cheese.