Cavatappi Pasta with Kale Pesto

pecorino cheese, currants, pine nuts, lemon

STARS

Make pesto with kale, pecorino cheese, pine nuts, garlic, extra-virgin olive oil, and lemon juice. Toss it with cavatappi pasta, a ridged corkscrew shape that picks up and holds a lot of sauce (and thus flavor), and throw in a few currants for a sweet touch.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Pasta

8 ounces cavatappi pasta
1 tablespoon olive oil
1 bunch kale, destemmed and roughly chopped
Salt, to taste

Pesto

2 cups chopped dino kale
1 garlic clove
½ teaspoon chili flakes
½ cup olive oil
¼ cup pine nuts
½ cup grated pecorino romano cheese
1 lemon, zested
Salt and pepper, to taste

Serving

Grated parmesan
¼ cup toasted pine nuts
¼ cup dried currants

Directions

Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking.

Heat the olive oil in a large skillet over medium heat. Add the kale and a pinch of salt and cook, tossing, until wilted.

In a food processor, blend the pesto ingredients until smooth. Adjust seasoning.

To serve, toss the pesto with the pasta and kale. Top with parmesan, pine nuts and currants.