Pan
Wooden spoon
Kitchen knife
Pot
Food Processor
Cutting Board
Pesto
- 2/3 cup Unsalted pistachios
- 4 cups Kale stems removed
- 1/2 cup Fresh basil
- 3 cloves Garlic
- 1/4 tsp Kosher salt
- 1/2 cup Pecorino
- 3 tbsp Feta crumbled
- 1/2 cup Extra virgin olive oil
- 1 Lemon juiced
Sausage
- 2 Spicey Italian sausages
- 3 Sundried tomatoes packed in oil
Pasta with Pistachio and Kale Pesto
- 1 box Spaghetti (~500g)
- 1/2 cup Reserved pasta water
Pesto
While the sausage is cooking, toast the pistachios on medium heat.
Place them in the food processor and pulse until they are finely ground.
Add the kale, basil, and garlic to the food processor and pulse until minced.
Add the grated pecorino, crumbled feta, and salt to the food processor and pulse to combine.
Slowly stream the olive oil and lemon juice into the food processor while pulsing to combine.
Pasta with Pistachio and Kale Pesto
Cook the pasta until al dente in a large pot of water, then drain and reserve 1/2 cup of pasta water.
Add the sausage, finished pesto, and reserved pasta water and mix.
Calories: 731kcal | Carbohydrates: 68g | Protein: 24g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 590mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4686IU | Vitamin C: 66mg | Calcium: 247mg | Iron: 3mg