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.