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Spaghetti with Wilted Greens and Walnut Pesto

This image courtesy of Laura Ferroni

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.

Makes4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentfood processor

Mealbrunch, dinner, lunch

Taste and Texturecreamy, garlicky, herby

Type of Dishpasta, pasta sauce, sauces

Ingredients

  • 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
  • Salt
  • 4 eggs
  • 1 pint cherry tomatoes (optional)
  • 1 package (5 ounces) baby kale or other braising greens
  • Red pepper flakes (optional)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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