Linguini with Kale Pesto

Ingredients

• 0.3 cup evoo 
• 2 cloves garlic crushed
• 1 bunch tuscan kale stemmed
• 1  lemon zest juiced
• 1 pound linguini 
• 4 servings nutmeg freshly grated
• 0.5 cup pecorino cheese plus more to pass
• 0.3 cup pinenuts toasted
• 4 servings salt and pepper 

Equipment

• food processor
• bowl
• pot

Directions

1. Watch how to make this recipe.
2. Place a large pot of water on to boil for the linguini.
3. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop.
4. Add the kale in stages and pulse to finely chop.
5. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms.
6. Transfer to a bowl and stir in the Pecorino.
7. Salt the water and cook the pasta to al dente.
8. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.
9. Get Rachael's shopping list for this episode's recipes here [tk link].