Linguini with Kale Pesto

• 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

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

nuts, garlic, lemon, kale, salt, nutmeg, evoo, pecorino romano, linguini

Taken from www.foodnetwork.com/recipes/rachael-ray/linguini-with-kale-pesto.html (may not work)