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