Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Kale Pesto and Sun-Dried Tomatoes
“Pesto” originates from the Italian word pestare, which means “to pound,” a reference to the traditional way of preparing the sauce with a mortar and pestle. There are countless ingredients you can use to make pesto. For this recipe, we blend earthy, pleasantly bitter lacinato kale (also called Tuscan or dinosaur kale) with roasted almonds (or cashews) and Parmesan for richness and umami in this Italian-inspired dish. Just whirl everything in a food processor, then toss with cooked pasta and chopped oil-packed sun-dried tomatoes.
4 to 6
Servings
30 minutes
Ingredients
-
1
pound penne OR ziti OR farfalle pasta
-
Kosher salt and ground black pepper
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return to the pot.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT