When I received a beautiful large bunch of kale this week, I realized I have plenty than making a kale salad. So the first thing comes to my mind is kale pesto.
In this recipe, the sweetness of the kale and the nutty flavor of the walnuts is the closest version to your favorite traditional pesto made with basil and pine nuts.
The large tube and the shape of the Paccheri pasta work better for capturing the thick Kale pesto sauce.

INGREDIENTS:

1 lb. Paccheri pasta

1 lb. fresh kale trimmed

½ cup walnuts

½ cup olive oil

1 cup grated Parmesan cheese

2 large garlic cloves

½ tablespoon sea salt

STEPS:

Combine all ingredients in food processor and purée until a smooth paste is formed, then transfer to a large bowl.
In a large pot of generously salted boiling water, cook the Paccheri according to the package instruction or until al dente, drain.
Add pasta to bowl of pesto and fold in with a drizzle of olive oil.