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Linguine with Pumpkin Seed Kale Pesto

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Linguine with Pumpkin Seed Kale Pesto combines tender pasta with a vibrant, creamy pesto made from kale, toasted pumpkin seeds, Parmesan, garlic, lemon, and olive oil. Pasta water transforms the pesto into a silky sauce that coats every strand.

Ingredients

  • 12 ounces linguine
  • 4 cups chopped kale, tough stems removed
  • 1/2 cup raw or roasted unsalted pumpkin seeds, plus more for serving
  • 2 garlic cloves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt, plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 to 1 cup reserved pasta cooking water
  • Extra Parmesan cheese, for serving
  • Fresh lemon wedges, optional

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the linguine and cook according to the package directions until al dente.
  2. Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the linguine without rinsing and set aside.
  3. While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and beginning to pop. Remove from the heat.
  4. Bring a small saucepan of water to a boil and blanch the kale for 30–60 seconds. Immediately transfer it to cold water, drain thoroughly, and squeeze out as much excess moisture as possible. For a stronger kale flavor, use the kale raw instead.
  5. Add the kale, toasted pumpkin seeds, garlic, Parmesan, lemon zest, lemon juice, salt, black pepper, and optional red pepper flakes to a food processor.
  6. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and blend until the pesto is thick and relatively smooth, scraping down the sides as necessary.
  7. Taste the pesto and adjust the lemon, salt, pepper, or Parmesan as desired.
  8. Return the drained linguine to the pot and add the kale pesto. Add about 1/2 cup of the reserved pasta water and toss over low heat.
  9. Add more reserved pasta water a little at a time until the pesto becomes a glossy sauce that evenly coats the linguine.
  10. Divide between bowls and serve with extra pumpkin seeds, Parmesan, black pepper, and fresh lemon wedges if desired.

Notes

  • For a dairy-free version, replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative.
  • Roasted broccoli, cherry tomatoes, peas, asparagus, mushrooms, or zucchini can be added for extra vegetables.
  • For additional protein, add white beans, chickpeas, grilled chicken, shrimp, or crispy tofu.
  • Spaghetti, fettuccine, bucatini, penne, or another favorite pasta can replace the linguine.
  • Increase the lemon zest and juice for a brighter pesto or add extra red pepper flakes or chili oil for more heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • When storing the pesto separately, cover its surface with a thin layer of olive oil before refrigerating to help preserve its color and freshness.
  • Reheat gently in a skillet with a splash of water until warm and creamy. Avoid excessive heat, which can dull the pesto flavor and make the sauce oily.

Nutrition

Find it online: https://thefamilycooking.com/linguine-with-pumpkin-seed-kale-pesto/