Name: Walnut Pesto Spaghetti Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound spaghetti; 2 cups stems removed torn kale leaves; 1 cup tightly packed fresh basil leaves; 1 tsp plus more for boiling the pasta salt; ¼ tsp freshly ground black pepper; ¼ tsp sugar; ½ cup extra virgin olive oil; ⅓ cup toasted if desired Walnuts; 2 medium roughly chopped cloves garlic; ½ cup grated pecorino Romano cheese; for serving; ⅓ cup grated pecorino Romano cheese; ½ cup toasted if desired chopped walnuts

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How To Make Walnut Pesto Spaghetti

This spaghetti recipe is cooked with a nutty and earthy walnut pesto sauce made of basil and kale, for a more flavorful and rich pesto pasta dish!

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

1lbspaghetti
2cupskale leaves,torn, stems removed
1cupfresh basil leaves,tightly packed
1tspsalt,plus more for boiling the pasta
¼tspfreshly ground black pepper
¼tspsugar
½cupextra virgin olive oil
⅓cupwalnuts,toasted, if desired
2medium garlic cloves,roughly chopped
½cuppecorino romano cheese,grated

For Serving:

⅓cuppecorino romano cheese,grated
½cupwalnuts,chopped, toasted if desired

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and boil for about 10 minutes, until al dente, or according to package instructions.
In the bowl of a food processor fitted with the steel blade, combine the kale and basil, then process until finely chopped. Add the remaining ingredients and pulse until smooth.
Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary.
Serve topped with the grated Pecorino Romano and chopped walnuts, and enjoy!