Ingredients
1lbspaghetti
2cupskale leaves,torn, stems removed
1cupfresh basil leaves,tightly packed
1tspsalt,plus more for boiling the pasta
¼tspfreshly ground black pepper
¼tspsugar
½cupextra virgin olive oil
⅓cupwalnuts,toasted, if desired
2medium garlic cloves,roughly chopped
½cuppecorino romano cheese,grated
⅓cuppecorino romano cheese,grated
½cupwalnuts,chopped, toasted if desired
Preparation
Bring a large pot of salted water to a boil. Add the spaghetti and boil for about 10 minutes, until al dente, or according to package instructions.
In the bowl of a food processor fitted with the steel blade, combine the kale and basil, then process until finely chopped. Add the remaining ingredients and pulse until smooth.
Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary.
Serve topped with the grated Pecorino Romano and chopped walnuts, and enjoy!
