summer
favoritesSPAGHETTI WITH KALE-WALNUT PESTO ACTIVE: 20 min l TOTAL: 30 min l SERVES: 6 (plus extra pesto)
Kosher salt
1 pound spaghetti
⅓ cup walnuts
1 bunch kale, stems removed, leaves chopped
(about 3 cups)
1 teaspoon chopped garlic
½ cup grated parmesan cheese
½ cup extra-virgin olive oil1.Bring a large pot of salted water
to a boil. Add the spaghetti and cook
as the label directs. Drain.
2.Meanwhile, toast the walnuts in
a dry skillet over medium heat until
lightly browned; let cool. Pulse in a
food processor until finely ground.3.Add the kale, garlic and ¼ teaspoon
salt to the food processor and pulse
until finely chopped. Add the parmesan
and pulse to combine. Slowly pour in
the olive oil, pulsing to combine.
4.Toss half of the pesto with the
spaghetti in a serving bowl. Refrigerate
the remaining pesto for another use.KANA OKADA.6 FOOD NETWORK MAGAZINE
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