4 ounces kale, trimmed, rinsed and chopped (about 1 small bunch)
8 ounces whole wheat fusilli
⅓ cup pine nuts, toasted
2 ounces grated Parmigiano Reggiano cheese (roughly ¼ cup)
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
Salt and pepper to taste
- Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Add the chopped kale to the boiling water and cook for a few minutes until it becomes limp. Drain, reserving hot water, and place in the bowl of ice water. Drain again and place the kale on a clean cloth to absorb the excess moisture.
- Bring to the same water in which you cooked the kale to a boil, and cook the fusilli according the instructions on the box.
- To a food processor or blender, add the pine nuts, kale, cheese, olive oil, garlic, lemon juice, salt and pepper. Blend until a cream-like texture is obtained. You may need to add an extra splash or extra virgin olive oil to make the pesto smoother. Toss with pasta and enjoy!
Recipe and photo courtesy of Mediterra.
Total Fat: 27g
Saturated Fat: 6g