Mushroom and Kale Pesto Pasta

Servings: 4

Total time: 30 Minutes

INGREDIENTS

4 cloves garlic

½ cup pine nuts, toasted

4 cups curly kale, stemmed and roughly chopped

1 cup plus 2 tablespoons olive oil, divided

1 cup grated Parmesan cheese, plus more for garnish

1 lemon, juiced

1 ½ teaspoons Diamond Crystal Salt Co.™ Kosher Salt, divided

¾ teaspoon freshly ground black pepper

1 lb bucatini pasta, or your preferred pasta

8 oz cremini mushrooms, quartered

DIRECTIONS

Add garlic and pine nuts to food processor and pulse until finely minced. Add kale, and pulse until finely chopped, scraping down sides of food processor as needed. With machine running, slowly stream in 1 cup of olive oil until mixture is smooth. Add Parmesan, lemon juice, 1 teaspoon kosher salt and ½ teaspoon of pepper. Pulse ingredients until just combined.

Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente, about 10-12 minutes. Drain pasta, reserving 1 cup of pasta water.

Meanwhile, heat remaining oil in a large skillet over medium heat. Add mushrooms, and cook, stirring occasionally, until golden-brown and tender, about 5-7 minutes. Season mushrooms with remaining kosher salt and pepper.

Add cooked pasta to pan along with kale pesto and ½ cup of reserved pasta water. Toss to combine, adding more pasta water, if needed. Top with additional Parmesan, and serve.