Fresh and tasty kale pesto is tossed with spaghetti and topped with fluffy ricotta, chili flakes and a drizzle of olive oil.
1. Bring a large pot of salted water to a boil. Put the pasta in to boil and cook according to manufacturer’s directions.
2. In the bowl of a food processor, combine all of the pesto ingredients and pulse until the pesto is smooth. Season to taste with kosher salt and extra lemon juice if needed.
3. When the pasta is ready, drain the water out of the pot and toss the pasta with the pesto. Season to taste with additional kosher salt.
4. Plate the pasta and top it with dollops of the ricotta cheese and sprinkle with the red pepper flakes and additional kosher salt if needed. Drizzle with the olive oil and serve immediately.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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Andrea Deege on 2.10.2014
Hi…this sounds DELISH, can’t wait to try! Quick question…your recipe here says 1 cup of Kale, but on your blog your 2 kale pesto recipes there call for 4 cups of kale. Which is right? Do you just sort of eyeball it and add more kale if/as needed to get the right texture? Thanks!!