Sweet and nutty lacinato kale is at the heart of this flavorful, nutritious, and nut-free kale pesto pasta recipe.
Fill a medium bowl halfway with ice water and set aside. Set a colander in the sink.Fill a medium pot halfway with water and bring to a boil. Add the kale leaves and cook, stirring occasionally, until wilted and tender, about 2 minutes. Using tongs, transfer the kale to the ice water bath, reserving the cooking liquid in the pot. Once completely cold, strain the kale through the colander, then transfer the leaves to a blender.
Blend on high until the sauce is smooth and silky, adding more olive oil, a tablespoon at a time, if needed. Stir in the chile paste , season with salt and black pepper to taste, then set aside.Season the kale-cooking liquid generously with salt, then bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, discarding the cooking liquid, then return the pasta to the pot.
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