Collard Green Pesto Linguine
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pecan1.25 cups
Grated Parmesan (plus extra for garnish)1 cup
Pitted Kalamata Olives2 cloves
Garlic1 cup
Extra-Virgin Olive OilDirections:
1
Bring a large pot of salted water to a boil over medium heat
2
Blanch collards until bright green, about 1 minute
3
Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta
4
Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor
5
Add the linguine to the pot of salted boiling water and cook according to package instructions
6
Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant
7
Transfer to the food processor with Parmesan, olives and garlic
8
With food processor running, slowly drizzle in olive oil until pesto comes together
9
Taste for seasoning, and add salt and freshly ground black pepper, to taste
10
To serve, put enough pesto to coat the pasta into a large serving bowl
11
Drain the pasta and quickly add it to the bowl
12
The water still clinging to the pasta will loosen up the pesto
13
Toss to coat
14
Add more pesto, if needed
15
Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top