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Sunny Anderson's Creamy Collard Pesto with Pasta and Mushrooms

Creamy Collard Pesto Pasta Mushrooms Sunny Anderson
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Linguini with Pesto Sauce
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by : Sunny Anderson
Creamy Collard Pesto with Pasta and Mushrooms Recipe: Made with collards, pecans, and kalamata olives, this zippy pesto dresses up pasta and sandwiches alike.
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ingredients
  • For the Pesto:
  • Kosher salt and freshly ground Black Pepper
  • 1 Bunch Collards (ribs discarded and leaves roughly chopped)
  • 3/4 cup Pecans
  • 3 Garlic cloves
  • 6 ounces Parmesan Cheese (1 ounce grated; 5 ounces broken into chunks)
  • 1/2 cup Kalamata Olives (pitted)
  • Olive Oil
  • For the Pasta:
  • 2 tablespoons Olive Oil
  • 8 ounces Wild Mushrooms (lightly chopped)
  • Kosher Salt
  • 13 ounces Linguini Pasta (cooked al dente according to package directions)
Sunny Anderson's Collard Pesto Pasta
kitchenware
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Kosher salt and freshly ground Black Pepper
    1 Bunch Collards (ribs discarded and leaves roughly chopped)
    For the Pesto: Bring a large pot of salted water to a boil. Blanch the collards until they're bright green, about 1 minute. Remove, shake off excess water, and transfer to a food processor.
  • 2
    3/4 cup Pecans
    3 Garlic cloves
    6 ounces Parmesan Cheese (1 ounce grated; 5 ounces broken into chunks)
    1/2 cup Kalamata Olives (pitted)
    Olive Oil
    In a dry skillet, toast the pecans until fragrant. Chop and set aside half. Transfer the other half of the pecans to the food processor with garlic, the 5 ounces of chunked Parmesan, and all the olives. Pulse to combine and then, with the food processor on, drizzle olive oil in a slow stream until the pesto comes together. Taste and add salt only if needed (the olives and cheese often do the trick). Add a few grinds of black pepper to taste.
  • 3
    2 tablespoons Olive Oil
    8 ounces Wild Mushrooms (lightly chopped)
    Kosher Salt
    For the Pasta: Heat the olive oil in a large straight-sided pan over medium heat. When it begins to swirl, add the mushrooms and a pinch of salt and cook, stirring, until the mushrooms are wilted, about 8 minutes. 
  • 4
    13 ounces Linguini Pasta (cooked al dente according to package directions)
    Add the pesto and pasta to the pan and stir to coat. Serve with the reserved chopped pecans as garnish. 

    Helpful Tips:
    1. Any kind of pasta works with this recipe.
    2. This recipe is a great way to use up remaining greens that might be on their last legs.
 
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