Ingredients:
3 cups or 3 oz. kale, ribs and stems removed
1/2 lemon, juiced
1 small garlic clove
2 Tbsp extra virgin olive oil
1/4 cup water, as needed
1/4 cup parmesan, finely grated
4 oz. pasta
1/2 can cannellini beans, drained and rinsed
1/4 cup chopped walnuts
1/4 tsp lemon zest
1 pinch crushed red pepper
salt and pepper to taste
Directions:
- Cook kale leaves in a pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a small tray with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
- Blend lemon juice, oil, garlic, and 1/4 cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Season with salt and pepper.
- Cook pasta in pot of salted boiling water, stirring occasionally, until al dente.
- Transfer cooked pasta to a heated pan, along with pesto, cannellini beans, 1/4 cup pasta cooking water, and walnuts. Toss together and add more cooking water until the sauce coats the pasta. Add the crushed red pepper and lemon zest and toss.
- Optional Add-Ins: broccoli, green peas, sugar snap peas, snow peas, broccolini, sun-dried tomatoes, asparagus, chickpeas, zucchini
