8 ounces whole-wheat fettuccine or spaghetti
1 (8-ounce) bunch lacinato kale, stemmed
1 (5 ounce) package baby spinach
4 medium cloves garlic, peeled
1 ½ cups packed fresh basil leaves, plus more for garnish
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ cup toasted pine nuts, divided
½ cup grated Parmigiano-Reggiano cheese, divided
Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Transfer the pasta with tongs to a colander set over a bowl.
Add kale, spinach and garlic to the boiling water; cook until the greens are wilted, bright green and tender, 1 to 2 minutes. Drain, reserving 1 cup cooking water.
Transfer the kale, spinach and garlic to a blender; add basil, oil, salt, 2 tablespoons pine nuts, 1/4 cup cheese and 3/4 cup reserved cooking water. Process until very smooth, about 1 minute.
Transfer the pasta to a large bowl. Add the sauce and toss with tongs until well coated. (To thin the sauce further, if desired, add the remaining 1/4 cup cooking water.) Divide among 4 shallow bowls and top with the remaining 2 tablespoons pine nuts and 1/4 cup cheese. Sprinkle with additional basil before serving, if desired.
We know our community (that’s you!) is the key ingredient that sets us apart. Check out the latest recipes and stories featured in the mag, plus subscribe to get your own copy.