Lacinato Kale Pesto Pasta

1. Boil Water and Heat Olive Oil

Bring a large pot of generously salted water to a boil. As the water heats, warm 1/4 cup of extra-virgin olive oil over medium heat in a small skillet. Add the smashed garlic cloves, cooking until they sizzle. Lower the heat and continue cooking for about 5 minutes until the garlic is soft and a light golden color.

2. Cook Kale and Blend

Add the kale leaves to the boiling water and cook for about 5 minutes until they are tender but still vibrant green. Use tongs to transfer the hot kale to a blender, adding the garlic and the infused oil. Blend until you have a smooth, thick green purée, adding a splash of hot water if necessary to achieve a desirable consistency. Season the purée with salt and freshly ground black pepper to taste, then blend briefly to combine.

3. Cook Pasta

In the same pot of boiling water, cook the pasta according to the package directions. Before draining, ladle out about a cup of the pasta water and set it aside. Drain the pasta and return it to the dry pot.

4. Combine Pasta and Kale Pesto

Add the kale purée, 3/4 cup of grated Parmigiano-Reggiano, and a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has a creamy texture.

5. Serve Pasta

Serve the pasta in bowls, drizzling with extra-virgin olive oil and sprinkling with the remaining cheese. Enjoy your Lacinato Kale Pesto Pasta!