Lemon Kale Pesto Pasta
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.72 out of 5 stars
(7)
Ingredients
6 servings
- 1/2 cup olive oil
- 10 cloves garlic, finely chopped
- 2 bunches dinosaur kale, stems and center veins removed and washed and rinsed dry
- 1 teaspoon red pepper flakes
- 2 lemons, zested and juice (divided)
- 1/2 cup pine nuts (optional if you prefer to omit)
- Kosher salt and freshly cracked black pepper to taste
- 1 lb small pasta shells
- 1/2 cup ricotta cheese
- 1/3 cup shredded parmesan cheese
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Preparation
Step 1
Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and saute for 15-20 seconds until fragrant. Remove from the heat immediately and add the kale, red pepper flakes and the lemon zest from 1 lemon. Stir to combine. Let the kale wilt and set aside. Season with salt and pepper. Transfer the kale mixture to a food processor and add the optional pine nuts and pulse to combine for 45 seconds. Once it's semi-smooth, transfer it back to the skillet and set aside.
Step 2
Cook the pasta according to the package directions and reserve ½ cup of the pasta water. Drain the pasta and reserve
Step 3
Heat the kale mixture over medium heat to warm through. Add the pasta, parmesan, ricotta and a little bit of the reserved pasta water and stir to combine. If the sauce is too thick, add more pasta water to thin it out a bit. Taste and adjust salt, pepper, lemon zest, juice and red pepper flakes.
Step 4
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