About the recipe

Withkale in season here's a great way to take advantage and go green. Not only good, but good for you - this was submitted to be by one of our Etto Pasta Club members.

Ingredients

1/4 cup extra virgin olive oil, more for serving
3/4 teaspoon sea salt
1 small bunch lacinato kale, large center ribs removed
8 ounces Etto pasta (sedani if you’re lucky enough to be in the club)
3 etto salt discs
1/4 cup cashews or pine nuts
1 garlic clove
Zest of one lemon
Lemon juice, to taste
Grated Parmiggiano for serving

Sedani pasta box

Preparation

Bring large pot of water to boil. Add three salt discs. Drop kale into boiling water for 45 seconds. Remove and transfer to ice water. Bring water in pot back to boil.
Drain kale well, wrap in dry kitchen towel and squeeze to remove moisture. Roughly chop leaves.
In food processor (a mini prep is large enough), pulse nuts, kale, garlic, salt and lemon zest until smooth. Drizzle in olive oil.
Cook pasta in boiling water. Reserve 1/2 cup pasta water. Drain pasta. Toss pasta with kale pesto. Add pasta water if needed. Add cheese, lemon juice to taste, additional salt to taste.
Plate and top with fresh ground pepper, more cheese, and a drizzle of olive oil. Buon Appetito!