Linguini with Kale Pesto

INGREDIENTS:

• About 1/3 cup toasted pine nuts

• 2 to 3 cloves garlic, crushed 

• 1 lemon, zested and juiced

• 1 bunch kale, stemmed 

• Salt and pepper

• Freshly grated nutmeg 

• 1/3 to 1/2 cup extra virgin olive oil (EVOO)

• 1/2 cup Pecorino Romano, plus more to pass

• 1 pound linguini

PREPARATION:

1. Place a large pot of water on to boil for the linguini.

2. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.

3. Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.