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Kale Pesto Orecchiette
Ingredients
  • 2 bunches (about two cups) lacinato kale, stems removed and roughly chopped
  • 1 yellow onion, diced
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white distilled vinegar
  • 1 cup freshly grated Parmesan cheese
  • Juice of ½ a lemon
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • ½ to ¾ cups olive oil
  • 1 pound (1 box) orecchiette pasta
  • ½ cup pasta water
Steps
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