INGREDIENTS
12 oz.
whole-wheat linguine
1/2 c.
basil leaves
1 c.
flat-leaf parsley leaves
1
bunch kale (about 1 lb), ribs removed and leaves roughly chopped
1/4 c.
roasted unsalted almonds
2
cloves garlic, pressed
3 tbsp.
olive oil
1 tbsp.
lemon zest
2 tbsp.
lemon juice
Kosher salt
Grated Parmesan and red pepper flakes, for serving
DIRECTIONS
- Bring a large pot of water to a boil. Add 2 tsp salt, then pasta, and cook per pkg. directions.
- Make pesto: While pasta is in boiling water, place herbs in a small strainer and dip them into the water to wilt, then immediately transfer to a bowl of ice water. Add kale to the boiling water and cook 1 minute. Scoop out with the strainer or tongs and transfer to bowl of ice water. Drain and squeeze out any excess liquid.
- In a food processor, pulse almonds until chopped. Add garlic, oil, lemon zest and juice, and ½ tsp salt and pulse to combine. Add wilted herbs and kale and puree until smooth.
- Reserve 1 cup cooking water, then drain pasta and return it to the pot. Add pesto and ½ cup cooking water and toss to coat, adding more cooking water as necessary. Serve topped with Parmesan and red pepper flakes.
- PER SERVING: 540 calories, 19.5 g fat (2.5 g saturated fat), 20 g protein, 81 g carbs, 14 g fiber