Capellini with Pistachio-Mint-Kale Pesto and Green Beans
There are endless variations of things you can do with herbs, greens and nuts to turn them into pesto. Here is a tasty one. Next time I would put some pecorino in while blending it all together.
- 8 oz capellini, cooked, with 1 C cooking water reserved
- 1/4 C fresh mint leaves
- 1/4 C fresh parsley
- 1 C kale
- 1/3 C shelled unsalted pistachios
- 3 T olive oil
- 1/2 t salt
- 1 garlic clove
- a bunch of green beans
cook the pasta and drain, reserving some cooking water.
pulse together the mint, parsley, kale, pistachios, olive oil, salt and garlic until it looks like pesto.
saute the green beans in olive oil or cook them in a shallow pan with water until tender.
toss the pasta, pesto, beans and 1 C cooking water in a bowl until well-mixed. serve it up, with pecorino on top.