COLLARD & FRESH GARLIC PESTO PASTA

Recipe by the Leek and the Carrot

Serves 4-6

Takes 20 minutes

Ingredients:

1 pound pasta (we love rigatoni, linguine, or spaghetti for this)

1 fresh garlic bulb, peeled and cloves minced

1/2 cup toasted walnuts

1 bunch collards, stems removed, leaves torn

2/3 cup parmesan, finely shredded, plus more to taste

1 teaspoon lemon juice

1/2 teaspoon salt, plus more to taste

5 twists black pepper

1/2 cup olive oil

1/2-3/4 cup pasta water

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Directions:

1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook according to package directions, reserving 1 cup of the pasta water. Drain pasta and set aside.

2. While the pasta cooks, combine garlic and walnuts in a food processor and process until finely chopped. Add collards and process until finely chopped. Add parmesan, lemon juice, salt, and pepper. Process until all is incorporated and texture is even. Remove to a bowl and stir in olive oil with a spatula. 

3. Return pasta to the pot it was cooked in along with pesto. Stir until coated, adding 1/2 cup pasta water as you stir so that the sauce loosens and begins to get glossy. You may need to add up to 1/2 cup more depending on your preference.

4. Serve with a sprinkle of salt and more shredded parmesan.