Buccatini with Kale Pesto

This recipe actually called for pappardale pasta, but my grocery store was out of that, so I bought buccatini instead (and I renamed the recipe!). This was SUPER easy, and was really very good! And what a way to eat kale! My kids had no idea that they were eating big leafy kale leaves! The pesto sauce comes together very fast.

rating: 8.5

Buccatini with Kale Pesto
(Every Day with Rachael Ray, Sept. 2013)

serves 4-6


3 cloves garlic, peeled
1/3 cup toasted pine nuts
1 bunch Tuscan kale, trimmed and chopped
1/2 cup EVOO
1/2 cup grated pecorino, plus more for garnish (I used Parmesan)
12 ounces dried pappardelle


In a food processor, chop garlic and pine nuts. Working in batches, pulse in kale until finely chopped. While machine is running, drizzle in EVOO. mix in 1/2 cup pecorino; season. Cook pasta until al dente. Drain, reserving 1 cup pasta water. Return pasta to pot; toss with pesto and pasta water. Season and sprinkle with more cheese.


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