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"The belly rules the mind."--Spanish Proverb

Collard Green Pesto Pasta Recipe

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This recipe for Collard Green Pesto Pasta is from SOUTHERN COMFORT , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
! bunch collard greens, chopped (leaves only)
1/2 cup lightly toasted pecans
3 garlic cloves, chopped
6 oz. grated Parmesan cheese
1/2 cup Kalamata olives(pitted)
fresh ground black pepper
Olive oil
Linguini pasta, cooked
Directions:
Directions:
Bring large pot of salted water to a boil and blanch greens about a minute. Remove from water, pat dry and put in food processor. Add pecans, garlic, cheese and olives. Pulse to combine and chop, then slowly drizzle the oil in with the processor on until the pesto comes together. Add some fresh ground black pepper to taste. Toss the pesto and pasta together. Sprinkle some Parmesan cheese on top. This is a southern twist to an italian favorite!

 

 

 

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