- Rachael Ray - https://www.rachaelray.com -

Caesar-Style Kale Pesto Pasta

Rach says Caesar-style Tuscan kale pesto is “a super food wrapped around spaghetti!”



Pre-heat the oven to 400ºF.

Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil; drizzle with EVOO [1], salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins into a food processor.

While the garlic is roasting, bring a large pot [2] of water to a boil. Salt it, add the spaghetti and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.

Bring another large pot [2] of water to a boil. Add salt and the kale and cook for about a minute; drain and squeeze dry.

Add the kale, cheese, lemon juice, mustard, anchovy paste and Worcestershire sauce into a food processor with the garlic cloves and puree. Season with pepper. Add the pine nuts and about 1/4 cup EVOO. Process, streaming in additional EVOO to form a thick pesto; season with salt.

In a pasta bowl [3], combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese at the table.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org [4].