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Fettuccine with Kale Pesto

My YJ Recipes


pesto fettucine

This healthful pasta dish gets its roots from Mediterranean cuisine.


Serves 4.

4 cups stemmed, chopped black kale (about 1 bunch)
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
6 tablespoons extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 pound fettuccine


1. Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice and cold water.

2. Plunge the kale into boiling water for 3 minutes. With tongs or a slotted spoon, transfer the kale to the ice water. Drain kale in a colander and squeeze out excess water.

3. Purée the kale in a food processor with 1/2 cup cheese and remaining ingredients (except pasta) until smooth

4. Return water to a boil and add the fettuccine. Cook according to package directions until al dente.

5. Just before the pasta is done, remove 2 tablespoons pasta cooking water and add it to the kale pesto. Add remaining 1/2 cup cheese and mix well.

6 Drain the pasta, and then toss with kale pesto.

Also: Read the full article about Mediterranean cuisine, Food for Life.

Recipe reprinted with permission True Food: Seasonal Sustainable, Simple, Pure by Andrew Weil.
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Reader Comments

Fruit & Veggie Mom

Made this last night and it is absolutely delicious. Perfect for a weeknight, or even a dinner party. Now, I have to see if my toddler will eat it!


Had this at a beach picnic pot luck this evening. VERY popular. I substituted almonds for the pine nuts with excellent results. I used kale from my garden, super fresh. This is a keeper , will make again!

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