Fettuccine with Kale Pesto

photoWe really enjoyed this interesting pesto. It is from the November 2012 issue of Prevention Magazine page 88.








Fettuccine with Kale Pesto

4 c stemmed chopped kale (about 1 bunch)
1/2 c grated  Parmigiano-Reggiano
6 Tbsp extra virgin olive oil
1/4 c pine nuts 2  cloves garlic, chopped
1/4 tsp red-pepper flakes

1 lb fettuccine or pappardelle
1 c grated  Parmigiano-Reggiano + more for serving

To make pesto: Bring large pot of water to a boil. Fill large bowl with ice  cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using  tongs, transfer kale to ice bath. (The cold water allows the kale to keep its  bright-green color.) After 3 minutes, drain kale in colander, then squeeze it  firmly to press out excess water.

Put kale, remaining pesto ingredients, and 1 tsp salt in food processor and  puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and  refrigerate until ready to use. (Keeps up to 3 days.)

Prepare  pasta: Bring large pot of salted water to a boil. Add fettuccine and  cook until al dente, per package directions. Just before the pasta is done,  remove 2 tbsp of the pasta cooking water and add it to the pesto. Add cheese and  mix well.

Drain pasta and toss with pesto. Serve with extra cheese, if desired.


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