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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
I’ve always been a pesto person. Give me something green, garlicky, cheesy, and tossed with pasta, and I’m happy! This pasta with collard greens pesto is a fun little twist on the classic basil version, and it comes together in just 25 minutes. The collard greens give the pesto an earthy flavor and gorgeous color, while pecorino cheese, garlic, lemon, and red pepper flakes keep everything bright, savory, and just a little spicy.
Walnuts are another important part of the equation here. Toasting them first brings out their rich, nutty flavor, and I love that some get blended right into the collard greens pesto while the rest are sprinkled over the finished pasta for crunch. Cavatappi is perfect for this recipe because all those twists and curves grab onto the creamy pesto, but you could certainly use another short pasta you have in the pantry.
The key to getting that pesto to coat every bite is a splash of starchy pasta cooking water. It loosens the sauce just enough without watering down the flavor. Finish each bowl with extra pecorino, toasted walnuts, red pepper flakes, and a drizzle of olive oil. Serve with warm pull-apart garlic bread, a side salad, or roasted carrots to round out the meal. It’s quick, hearty, and a very tasty way to eat your greens!
Do you need to cook the collard greens before making pesto?
No. For this recipe, the collard greens go into the food processor raw. Blending them with olive oil, cheese, garlic, walnuts, and lemon softens their texture and turns them into a creamy pesto.
What shape of pasta is best with collard greens pesto?
Cavatappi is a great choice because its spirals hold onto the thick pesto. Other short pasta shapes, such as fusilli, rotini, rigatoni, or penne, will work well, too.
Can you substitute another nut for walnuts in this collard greens pesto?
You sure can! Pecans, almonds, or pine nuts can be substituted for the walnuts. Toasting the nuts first will give the pesto a deeper, nuttier flavor.
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Ingredients
- 3/4 cup walnut pieces
- 1 tsp. kosher salt, plus more for the pasta water and to taste
- 1 lb. cavatappi
- 1 small bunch collard greens, stems removed and leaves torn
- 3 garlic cloves, smashed
- 3/4 cup grated pecorino cheese, plus more for topping
- 1/2 tsp. red pepper flakes, plus more for topping
- Grated zest of 1 lemon, plus 2 Tbsp. lemon juice
- 1/2 tsp. black pepper, plus more to taste
- 3/4 cup olive oil, plus more for drizzling
Directions
- Step 1Preheat the oven to 350˚F. Spread the walnuts on a baking sheet and bake, tossing once, until fragrant and toasted, 8 to 10 minutes. Let cool, then chop.
- Step 2Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain.
- Step 3Meanwhile, add half of the collards and all of the garlic to a food processor and pulse about 10 times. Add the remaining collards, pecorino, red pepper flakes, lemon zest and juice, ½ cup of the toasted walnuts, 1 teaspoon salt, and ½ teaspoon black pepper. With the motor running, slowly drizzle in the olive oil until the pesto is creamy, about 2 minutes. Taste and add more salt or pepper, if needed.
- Step 4Add the pesto to the empty pasta pot and warm through over low heat, about 30 seconds.
- Step 5Return the pasta to the pot and stir to combine. Add ½ cup of the reserved pasta cooking water and toss over low heat, adding more cooking water as needed, until the pasta is coated, about 1 minute. Divide the pasta among bowls. Drizzle with olive oil and sprinkle with more pecorino, the remaining ¼ cup toasted walnuts, and more red pepper flakes.
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