Fusilli with Kale and Walnut Pesto

Prep TIme: 10 minutes

Cook Time: 15 minutes


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


  1. Preheat the oven to 300 ̊F.
  2. Sprinkle the walnuts on a cookie sheet and bake for 30 minutes. Transfer immediately to a cool dish to speed up the cooling process.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  4. When the pasta is 3 minutes from al dente, add the kale into the pasta water to cook slightly.
  5. Reserve ¼ cup of the pasta water and set aside.
  6. 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.
  7. 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.
  8. Serve with a generous grating of Parmigiano Reggiano and the chopped, toasted nuts.


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