Herby Kale Pesto Pasta with Buttery Walnuts.
A simple vibrant take on pesto pasta that’s ready in 30 minutes
Servings: 6
Calories: 535kcal
Ingredients
- 1 bunch Tuscan kale, roughly chopped (about 2 cups)
- 1 cup fresh basil
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- kosher salt
- 1 pinch crushed red pepper flakes
- 3/4 pound of your favorite pasta
- black pepper
- 3 tablespoons salted butter
- 1 cup raw walnuts roughly chopped
- 1-2 tablespoons chopped fresh thyme
- zest and juice of 1 lemon
- 2 cloves garlic, minced or grated
- 1-2 balls fresh burrata cheese, at room temperature
Instructions
- 1. In a blender or food processor, combine the kale, basil, parmesan, olive oil, and a pinch of salt and crushed red pepper. Pulse until chunky smooth. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. 3. Meanwhile, heat the butter, walnuts, thyme, lemon zest, and a pinch of salt in a large skillet. Cook 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate.4. Add the garlic to the skillet, cooking 1 minute, until fragrant. Drop the pasta into the skillet. Add the kale pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta as desired with the reserved pasta cooking water.5. Break the burrata into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with the buttery walnuts. Enjoy!
Nutrition
Calories: 535kcal