Kale and Edamame Pesto with Pine Nuts

By AnnieMro

Ingredients

• 6-7 cups kale, ribs removed
• 1 300g pkg pappardelle pasta (or the like)
• 3/4 cup Parmesan, divided
• 1/2 cup pine nuts, toasted
• 1/2 cup frozen shelled edamame, thawed
• 1 clove garlic
• 1 tsp salt
• 3/4 cup olive oil
• Fresh ground pepper

Preparation

Step 1

Boil a large pot of water. Chop kale into smaller pieces, then add to boiling water. Blanche for 30 secs and scoop out with a slotted spoon. Transfer to a strainer, then rinse under cold water. Drain well.

Cook pasta according to pkg directions, but omitting salt.

Whirl kale with Parmesan, nuts, edamame, garlic and salt in a food processor until finely chopped. Season with freshly ground pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula.

Drain pasta, reserving 1/4 cup cooking water. Return pasta to pit. Add pesto and stir until coated. If pasta is dry, add water 1 tbsp at a time until creamy. Garnish with Parmesan to serve.