There are so many superfoods in this pesto, you’d be forgiven for assuming it won’t taste as delicious as it does.
, ribs removed (about 9 cups)
1 1/2 cups
, toasted, plus more for garnish
BOIL a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 sec. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
ADD tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 min.
WHIRL kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
DRAIN pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.