Pasta with Collard Greens & Kale Pesto
Adapted from Bon Appetit Magazine.
1 lb fresh or dried pasta
1 small bunch collard greens, stems removed
1 small bunch tuscan kale, stems removed
3 garlic cloves, chopped
About 1/2 cup grated cheese, such as parmesan or pecorino
1 cup olive oil
1/2 cup roasted peanuts
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
Kosher salt and freshly ground black pepper
For the pesto:
Cook collard greens and kale in a large pot of boiling salted water until bright green and tender. Depending on how hot your burner is, this could take anywhere from 45 seconds to two minutes. You’ll know by the color, but also by tasting a piece, when it’s done. It should be bright green but also tender. Transfer to a bowl of ice water. Drain; squeeze out as much liquid as possible to avoid a watery pesto. Coarsely chop the greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms. Season with salt and plenty of pepper.
For the finished pasta:
Cook the pasta in boiling salted water for the time indicated on the package. While the pasta is cooking, reserve 1/4 cup of the cooking liquid. When the pasta is done, drain and put back in the pot. Add the reserved pasta water and 1 cup of the pesto, or more, to taste. Serve immediately.
Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against the surface, and chill.