Pasta with Kale and Walnut Pesto

~from Savoring Time in the Kitchen

Yield: 1 cup pesto

1/3 cup walnuts

3 cups chopped organic kale, thick stems and veins removed (you could also use arugula)

1 clove of minced garlic – or 1 tablespoon of chopped garlic scape, if available

¼ teaspoon red pepper flakes

Kosher salt

3/4 cup grated parmesan cheese (divided)

1/2 cup extra-virgin olive oil

1 pound of pasta of your choice

½ cup of pasta cooking water, reserved

Toast the walnuts in a preheated 350F degree oven until lightly browned and fragrant – about 5-7 minutes. Cool completely.

In a food processor with steel blade, pulse the walnuts until finely ground.

Add the kale, garlic (or chopped garlic scapes) and 1/4 teaspoon salt and pulse until finely chopped.

Add ½ cup grated Parmesan and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. This will yield about 1 cup of pesto. Refrigerate until ready to use.

Prepare pasta according to package directions. Remove ½ cup of the cooking liquid before draining.

Add cooked pasta to a large bowl and add kale pesto to taste (roughly 1/2 cup per pound of pasta).

Add additional grated Parmesan to taste and enough reserved pasta cooking water to make a creamy sauce.

Serve immediately.

Adapted from Food Network