Serves 4
About 1/3 cup toasted pine nuts
2 to 3 cloves garlic, crushed
1 lemon, zested and juiced
1 bunch Tuscan kale, stemmed
Salt and pepper
Freshly grated nutmeg
1/3 to 1/2 cup EVOO (Extra Virgin Olive
Oil) 1/2 cup Pecorino Romano, plus
more to pass 1 pound linguini
Directions:
- Place a large pot of water on to boil for the linguini.
- Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.
- Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.