Who knew broken lasagna noodles could make for such a stunning pasta? Blanching the kale and basil—right in the pot while the pasta cooks—and shocking them in ice water is the key to this vibrantly green sauce. Blitzing the pesto with pasta water in a food processor helps get the mixture to a smooth, swoon-worthy consistency. Add a few more splashes of pasta water if necessary when tossing the cooked noodles with the pesto.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 586
Ingredients
- 12 oz.
lasagna noodles, broken into large pieces
- 1 1/2 c.
basil leaves
- 8 oz.
curly kale, ribs removed and leaves roughly chopped
- 1/4 c.
roasted unsalted almonds
- 1
large clove garlic, pressed
- 2 tsp.
lemon zest plus 2 tablespoons lemon juice
- 1/4
to 1/2 teaspoon crushed red pepper
-
Kosher salt
- 6 tbsp.
olive oil
-
Parmesan and cracked black pepper, for serving
Directions
-
- Step 1Cook noodles per package directions, reserve 1 1/2 cups pasta water, then drain pasta and return to pot.
- Step 2Meanwhile, place basil in strainer basket and dunk basket into boiling pasta water for 3 seconds, then immediately transfer to bowl of ice water. Add kale to boiling pasta water and cook 1 1/2 minutes. Scoop out with strainer and transfer to ice water. Drain and squeeze out any excess liquid.
- Step 3In food processor, chop almonds. Pulse in garlic, lemon zest and juice, crushed red pepper, and 1/2 teaspoon kosher salt. Add wilted basil and kale and olive oil and puree, adding 1/4 to 1/2 cup pasta water until mixture is smooth.
- Step 4Toss pesto with pasta, adding more pasta water as necessary to coat evenly. Serve topped with Parmesan and cracked black pepper
NUTRITIONAL INFORMATION (per serving): About 586 cal, 27.5 g fat (3.5 g sat), 16 g pro, 259 mg sodium, 71 g carb, 7 g fiber
Did you make this recipe? Comment below!
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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Source : Goodhousekeeping
