Originally posted July 13, 2013

Capellini with Pistachio-Mint-Kale Pesto and Green Beans

Capellini with Pistachio-Mint-Kale Pesto and Green Beans by alchemisty

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
  • pecorino
4 servings


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.



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