Spaghetti with Kale and Walnut Pesto
why make this recipe
Spaghetti with Kale and Walnut Pesto is a healthy and delicious dish that packs a punch of flavor while being easy to prepare. It combines the classic taste of spaghetti with a vibrant, green pesto made from nutrient-rich kale and aromatic basil. The addition of walnuts adds a delightful crunch and a boost of omega-3 fatty acids. This recipe is perfect for a quick weeknight dinner or a gathering with friends. Plus, it’s a great way to sneak in some greens into your meal!
how to make Spaghetti with Kale and Walnut Pesto
Ingredients:
- 1 pound 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
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup walnuts, toasted if desired
- 2 medium cloves garlic, roughly chopped
- 1/2 cup grated pecorino Romano cheese
- For Serving:
- 1/3 cup grated pecorino Romano cheese
- 1/2 cup chopped walnuts, toasted if desired
Directions:
- Bring a large pot of salted water to a boil. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions.
- Meanwhile, make the pesto: In a food processor, combine the kale and basil. Process until finely chopped. Add the remaining ingredients and pulse until smooth.
- Reserve 1 cup of the cooking water, then drain the spaghetti. Add it back to the pot and toss with the pesto and 1/2 cup of the cooking water. If too dry, add more water.
- Taste and adjust seasoning. Serve topped with grated pecorino Romano and chopped walnuts.
- (Optional) To toast the walnuts, preheat the oven to 350°F, arrange on a baking sheet, and bake until lightly toasted, about 6 to 10 minutes.
how to serve Spaghetti with Kale and Walnut Pesto
Serve your spaghetti warm with a generous sprinkle of grated pecorino Romano cheese on top. For an extra crunch, add chopped, toasted walnuts. This dish pairs wonderfully with a side salad or garlic bread, making it a complete meal.
how to store Spaghetti with Kale and Walnut Pesto
Store any leftover spaghetti in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, you may want to add a splash of olive oil or a little reserved pasta water to keep it moist.
tips to make Spaghetti with Kale and Walnut Pesto
- Choose fresh, vibrant kale and basil to get the best flavor in your pesto.
- If you prefer a nuttier flavor, toast the walnuts beforehand. Just be careful not to burn them!
- Adjust the amount of garlic according to your taste – if you love it, feel free to add more!
- To make it vegan, simply omit the cheese or replace it with a vegan alternative.
variation
You can customize this recipe by adding roasted vegetables like cherry tomatoes or asparagus for more flavor and nutrients. Additionally, feel free to experiment with other nuts, such as pine nuts or almonds, in the pesto.
FAQs
1. Can I use other types of pasta?
Yes! You can use any pasta you like, such as penne, fusilli, or gluten-free options.
2. How can I make this dish nut-free?
You can leave out the walnuts and add sunflower seeds or pumpkin seeds as a replacement, or just skip the nuts altogether.
3. Is there a way to make the pesto ahead of time?
Absolutely! You can prepare the pesto a day in advance and store it in the refrigerator. Just make sure it’s covered to keep it fresh.
Spaghetti with Kale and Walnut Pesto
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions.
- In a food processor, combine the kale and basil. Process until finely chopped.
- Add the remaining ingredients and pulse until smooth.
- Reserve 1 cup of the cooking water, then drain the spaghetti.
- Add it back to the pot and toss with the pesto and 1/2 cup of the cooking water. If too dry, add more water.
- Taste and adjust seasoning.
- Serve topped with grated pecorino Romano and chopped walnuts.
- Preheat the oven to 350°F, arrange on a baking sheet, and bake until lightly toasted, about 6 to 10 minutes.