Ingredients

• About 1/3 cup toasted pine nuts
• 2 to 3 cloves garlic, crushed
• 1 lemon, zested and juiced
• 1 bunch Tuscan kale, stemmed
• Salt and pepper
• Freshly grated nutmeg
• 1/3 to 1/2 cup EVOO
• 1/2 cup Pecorino Romano, plus more to pass
• 1 pound linguini

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Instructions

1. Watch how to make this recipe.
2. Place a large pot of water on to boil for the linguini.
3. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.
4. Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.
5. Get Rachael's shopping list for this episode's recipes here [tk link].