Ingredients
1/3 cup hazelnuts, toasted and skins removed2 cups roughly chopped fresh kale, stems removed1/4 cup plus 2 tablespoons grated Parmesan cheese, divided 1/4 cup loosely packed basil leaves1/4 cup plus 2 tablespoons olive oil, divided1/2 teaspoon salt, divided 12 ounces uncooked whole wheat linguine1 large sweet onion, thinly sliced 3 garlic cloves, minced1 tablespoon honey3 large tomatoes, chopped
Preparation
Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry.
In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more.
Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.
