Kale Pesto Fettuccine

Ingredients

• 2 to 3 garlic cloves 

• 1/2 cup shelled pistachios

• 3 packed cups chopped kale (about 1 large bunch)

• 2 ounces shredded Parmesan, plus more for serving

• 2 to 3 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

• 1/4 cup olive oil

• 1 package Cappello’s Fettuccine

• 1 pint cherry tomatoes, halved

• 1 tablespoon olive oil

Instructions

• Make the pesto— In a food processor or blender, pulse garlic and pistachios until the nuts are ground. Add the kale, Parmesan, and 2 tablespoons lemon juice and season with salt and pepper. With food processor running, drizzle in the olive oil and continue blending till combined. Transfer pesto to a large serving bowl.

• Cook the pasta—Bring a large pot of well-salted water to boil over high heat. Cook fettuccine to al dente according to package directions.

• Roast the tomatoes—Heat oil in a skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until tomatoes wrinkle and release juices. Remove from heat.

• Mix the pesto—Using a spaghetti spoon or tongs, transfer fettuccini to bowl with pesto. Add about 1/3 cup of the pasta water and toss until pesto coats pasta. Taste and add more lemon juice, salt, and pepper, if needed. Add roasted tomatoes and toss to distribute evenly.

• Finish and serve—Divide among individual pasta bowls and top with a sprinkling of Parmesan and a few grinds of pepper.