Fusilli with Kale and Walnut Pesto
Prep TIme: 10 minutes
Cook Time: 15 minutes
Ingredients
Find out walnut pesto recipe here
For the Pasta
¾ cup Walnuts, shelled
1 package Emma Fusili Pasta
2 tbsp Emma Extra Virgin Olive Oil
1 bunch Kale, washed, dried and chopped
Emma Parmigiano Reggiano
Directions
- Preheat the oven to 300 ̊F.
- Sprinkle the walnuts on a cookie sheet and bake for 30 minutes. Transfer immediately to a cool dish to speed up the cooling process.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- When the pasta is 3 minutes from al dente, add the kale into the pasta water to cook slightly.
- Reserve ¼ cup of the pasta water and set aside.
- In a large bowl, add ½ cup of the pesto, and dilute with a dash of the the pasta water and olive oil, stir to combine.
- Drain the pasta and toss with the contents of the bowl until everything is evenly coated. Add a little more pasta water and olive oil loosen further. The pasta will continue to absorb the liquid, so a little extra moisture is necessary.
- Serve with a generous grating of Parmigiano Reggiano and the chopped, toasted nuts.
Tags
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