KALE AND PISTACHIO PESTO SPAGHETTI
Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
- Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
- While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
- Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.
Nutrition Facts : Calories 470 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 358 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 16 grams, Sugar 3 grams
AVOCADO TOASTS
There are two secrets to these simple avocado toasts: rubbing the bread with garlic for just a hint of flavor and adding a pop of crunchy sea salt on top.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
- Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.
Nutrition Facts : Calories 168, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
AVOCADO PESTO TOAST
Steps:
- In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately.
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