Spaghetti with Wilted Greens and Walnut Pesto
Walnuts add a lovely mellowness to this herby pesto, which melts beautifully when stirred into warm pasta. For an extra-green version, try substituting pistachios for the walnuts.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Mealbrunch, dinner, lunch
Taste and Texturecreamy, garlicky, herby
Type of Dishpasta, pasta sauce, sauces
- 1 pound spinach spaghetti
- 1/2 cup chopped and toasted walnuts
- 1/2 cup chopped Italian parsley
- 1/4 cup chopped fresh basil leaves
- 1 clove garlic, chopped
- 1/4 cup shredded Parmesan, plus more for garnish
- 3 tablespoons olive oil, divided
- 4 eggs
- 1 pint cherry tomatoes (optional)
- 1 package (5 ounces) baby kale or other braising greens
- Red pepper flakes (optional)
Cook the spaghetti according to the package directions to al dente in a large pot of lightly salted water. Drain the pasta, reserving 1 cup of the pasta water.
Add the walnuts, parsley, basil, garlic, and Parmesan to a food processor, and pulse to finely chop. Stream in 2 tablespoons of the oil to create a chunky puree. Add salt to taste.
Preheat the oven to 350 degrees F. While the oven heats, fry the eggs sunny-side up and set aside. Place the tomatoes on a baking sheet and roast for 5 to 10 minutes, until they begin to burst.
In a large skillet over medium-high heat, add the remaining tablespoon of olive oil, toss in the kale, and cook until it’s just wilted, about 2 minutes. Reduce the heat to medium, add the drained pasta, and cook for 2 minutes, or until warmed through. Stir in the pesto with about 1/2 cup of the pasta water and cook until the water has evaporated.
Divide the pasta among 4 bowls and top each with an egg, add one-forth of the cherry tomatoes, and a sprinkle of Parmesan and red pepper flakes to taste.
2013 Lara Ferroni