Adding kale to a classic sauce that’s already green, like pesto, is a tasty way to sneak more vitamins and fiber into your family’s pasta dinner.
1 lb spaghetti
1/2 cup slivered almonds
3 cloves garlic, smashed
4 cups loosely packed kale leaves, chopped
1 cup fresh parsley leaves
1/2 cup grated Parmesan cheese
1 tbsp lemon juice
1/4 cup olive oil
Cook the spaghetti according to package directions. Drain well, reserving ½ cup cooking water.
Meanwhile, in a food processor, pulse the almonds and garlic until finely chopped. Add the kale, parsley, Parmesan, and lemon juice. Pulse until mostly smooth. Pulse in the oil. Season with salt and pepper to taste.
In a large mixing bowl, toss spaghetti and pesto. If mixture seems dry, add enough reserved cooking water to loosen.