Ingredients
Scale
- 12 oz orecchiette pasta (or other pasta of choice)
- 4–5 cups (loosely-packed) kale, rough stems removed and torn into pieces
- 1/4 cup whole almonds
- 1/2 cup Parmesan or Pecorino Romano cheese, plus more for serving
- 2 tsp fresh garlic, minced
- 1 Tbsp fresh lemon juice
- 1/2 cup good olive oil
- kosher salt and freshly-ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook al dente, according to package directions, about 12 minutes.
- Meanwhile, add the kale and almonds to a food-processor and pulse several times. Add the cheese and the garlic and pulse several more times. Use a spatula to scrape down the sides of the food processor.
- With the food processor running, slowly add the lemon juice and olive oil in a steady steam until the pesto comes together and emulsifies. Season with salt and pepper, to taste.
- Drain the pasta. Add the pesto to a skillet and heat over medium heat for a few minutes until warmed through. Add the pasta to the pesto and let cook for a minute or two, stirring to combine. Season with salt and pepper, as needed. Serve warm with grated Parmesan or Pecorino Romano cheese.