Whole Wheat Linguine with Kale, Red Walnuts & Pecorino Cheese

Whole Wheat Linguine

with Kale, Red Walnuts & Pecorino Cheese

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Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

We’re taking Italian food back to its seasonal roots. Before grocery stores and large-scale farming, most people ate what was fresh from the garden. In the colder months, hearty kale varieties (like Lacinato) thrived throughout Italy. We’re using this delicious, healthful vegetable along with red walnuts (another winter treat) to create a warming pasta dish full of the diverse flavors of winter. Topped with Pecorino, a timeless, aged sheep’s milk cheese, this dish takes tradition to new heights.

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Whole Wheat Linguine with Kale, Red Walnuts & Pecorino Cheese
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic cloves; using the flat side of your knife, smash until they resemble a paste. Remove and discard the kale stems; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Peel and thinly slice the onion. Roughly chop the walnuts.

Toast the nuts:
2 Toast the nuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and toast, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Make the garlic breadcrumbs:
3 Make the garlic breadcrumbs:

In the same pan used to toast the nuts, heat one-third of the butter and 1 teaspoon of olive oil on medium until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and golden brown. Add the breadcrumbs and cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted. Transfer to a bowl and season with salt and pepper to taste. Set aside. Wipe out the pan.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta water. Drain the pasta thoroughly. Set aside.

Cook the onions & kale:
5 Cook the onions & kale:

While the pasta cooks, in the same pan used to make the garlic breadcrumbs, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of onions and kale, add the lemon zest, remaining butter, pasta, the juice of 2 lemon wedges (you will have extra), ½ cup of the reserved pasta water, two-thirds of the Pecorino cheese and as much of the red pepper flakes as you’d like. Season with salt and pepper to taste. Cook, stirring constantly, 1 to 2 minutes, or until the sauce has thickened. (If the sauce seems dry, add the remaining pasta water until you achieve your desired consistency.) Divide the pasta between 2 dishes. Top with the garlic breadcrumbs, remaining Pecorino and toasted walnuts. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic cloves; using the flat side of your knife, smash until they resemble a paste. Remove and discard the kale stems; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Peel and thinly slice the onion. Roughly chop the walnuts.

2 Toast the nuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and toast, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Toast the nuts:
Make the garlic breadcrumbs:
3 Make the garlic breadcrumbs:

In the same pan used to toast the nuts, heat one-third of the butter and 1 teaspoon of olive oil on medium until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and golden brown. Add the breadcrumbs and cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted. Transfer to a bowl and season with salt and pepper to taste. Set aside. Wipe out the pan.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta water. Drain the pasta thoroughly. Set aside.

Cook the pasta:
Cook the onions & kale:
5 Cook the onions & kale:

While the pasta cooks, in the same pan used to make the garlic breadcrumbs, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted.

6 Finish & plate your dish:

To the pan of onions and kale, add the lemon zest, remaining butter, pasta, the juice of 2 lemon wedges (you will have extra), ½ cup of the reserved pasta water, two-thirds of the Pecorino cheese and as much of the red pepper flakes as you’d like. Season with salt and pepper to taste. Cook, stirring constantly, 1 to 2 minutes, or until the sauce has thickened. (If the sauce seems dry, add the remaining pasta water until you achieve your desired consistency.) Divide the pasta between 2 dishes. Top with the garlic breadcrumbs, remaining Pecorino and toasted walnuts. Enjoy!

Finish & plate your dish: