WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA

Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.