Kale Bucatini
Ingredients
1 bunch kale
2 tbsp pistachios
1/3 cup grated parmigiano reggiano or pecorino cheese and more for topping
1-2 anchovy filets
3 large garlic cloves
1 pinch chili flakes
1 tbsp sea salt for pasta water, and a pinch extra for seasoning
1/4 c olive oil, plus extra for cooking
Flaky sea salt & fresh cracked pepper
1 package of bucatini or spaghetti
Method
Bring a large pot of water to a boil. Season water with salt. Prepare an ice bath (a bowl of water with ice cubes next to the stove top).
Devain the kale and quickly blanch kale in boiling water (less than 60 seconds). Remove kale and place in ice bath. Drain the water and place kale in blender. Keep the boiling salted water and cook the pasta in the water.
In a large skillet, heat olive oil, garlic and anchovies filets. Cook for 5 minutes. Add the garlic and anchovies to the blender with the kale. Add in the remaining ingredients, cheese, nuts, chili flakes, salt and pepper. Blend on high until smooth.
Cook the pasta (I like it al dente), and toss into the same skillet. Reserve 1/2 cup of starchy pasta water. Pour the pesto into the pan and add in a bit of starchy water. Stir everything together, add in more cheese until the sauce, pasta water and cheese become incorporated and the noodles are coated. If the sauce needs more liquid add in more starchy water.
Serve hot with more cheese, more chili flakes and a pinch of sea salt.