Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the mafaldine pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Kale
While the pasta is cooking, rinse the Tuscan kale and remove the tough stems. Chop the leaves into small pieces.
- 3
Make the Pesto
In a food processor, combine the chopped kale, pistachios, garlic cloves, Parmesan cheese, salt, and black pepper. Pulse until finely chopped.
- 4
Add Olive Oil
With the food processor running, gradually add the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a little reserved pasta water to reach the desired consistency.
- 5
Combine Pasta and Pesto
In a large bowl, combine the cooked mafaldine pasta and kale pesto. Toss to coat the pasta evenly. If needed, add more pasta water to help the sauce adhere.
- 6
Serve
Serve the kale pesto mafaldine warm, garnished with extra Parmesan cheese and black pepper if desired.