If you’re in the market for a fast, fresh, crazy craveable pasta that’s ready in just 20 minutes, good news.

I’ve got you one! And it takes less than 10 ingredients to make.

With MDW on the horizon, I’m slightly slipping into seasonal panic mode. WHERE is 2018 going? Why must life proceed so quickly? WILL Amazon ship me my beach body by Friday?!

So. Many. Questions.

So if you’re also in state of semi-hysteria, same here. Just stay calm and remember that eating this pasta will make everything feel a-okay.

When prepared the right way, pesto is a great way to enjoy a delicious punch of green. Because unlike most jarred pestos — which are loaded with fatty nuts, cheese, and oil! — this one keeps it light. All the aforementioned ingredients are still used in this recipe. But the dosage is small, AND I’ve added kale, so trust this is as healthy as pesto gets.

You start by boiling a large pot of salted water, then cooking the linguine to al-dente. While that preps, in a food processor combine fresh basil leaves, torn kale, lemon juice, an avocado (YAY), and a touch of sharp cheese, pignoli nuts, and EVOO. The avocado lends awesome fats + creaminess, so I was able to cut down on the cheese and oil without sacrificing texture. And the lemon juice lends a necessary punch of tang that compliments the avocado and tones down that rough kale flavor just a smidge. Pulse for a minute or two, scraping the sides as needed, and voilà!

This recipe is practically finished.

Once the sauce is prepped the pasta should still have a bit of cooking, so now’s the time to tackle your eggs. “Throw an egg on it” is a general life motto/way to improve anything, and this pasta is no exception. I highly recommend poached eggs — that runny yolk is perfection! — and the Tasting Table method is always how I make them. It takes about 30 seconds per egg, so not only does it work flawlessly, it’s efficient as hell too.

When the pasta is ready, reserve about 1/4 cup of the water while draining. Next toss your pasta in the kale pesto sauce + as much pasta water as you needed for the desired texture (I used about 2 tablespoons worth), then get ready to eat! Divvy between two plates, top with halved heirloom tomatoes, more pignoli nuts + cheese, and your poached eggs, and it’s go-time.

Frankly this pesto would be good all on it’s own, but adding that egg on top? Amazing. The combination of creamy yolk + barely firm whites adds incredible texture, flavor, and downright pizzazz. And the tomatoes bring it all together with a sweet ‘n savory punch of freshness that takes this right into summer. Xo

20-Minute Kale Pesto Linguine, For Two!

Ingredients:

  • 8 oz linguini pasta
  • 3/4 cup fresh basil leaves, tightly packed
  • 3/4 cup torn Tuscan kale, loosely packed
  • 1 small avocado
  • 1/4 cup grated sharp cheese (parmesan, pecorino, or asiago!)
  • 2 tbsps pignoli nuts
  • 3 tbsps extra virgin olive oil
  • 1 lemon, juiced
  • salt & pepper to taste
  • 2 large eggs
  • 1/2 cup halved mini heirloom tomatoes
  • more cheese to top!

Directions:

  1. Bring a large pot of salted water to a boil, then cook pasta as directed. Reserve 1/2 cup of the pasta water when draining.
  2. Meanwhile, in a food processor combine the basil, kale, avocado, grated cheese, pignoli nuts, EVOO, and lemon juice, pureeing until smooth and scraping the sides as needed. Salt & pepper to taste.
  3. Prepare the eggs as desired. I recommend poached eggs using the TastingTable cooking method, which takes barely 1 minute per egg.
  4. When ready, toss the cooked & drained linguine in the kale pesto sauce, adding as much reserved pasta water as needed for your desired texture (I used about 1/4 cups worth). Top with the poached egg, mini heirloom tomatoes, and more cheese, then immediately eat!*

* because this pesto sauce contains a whole avocado, it cannot be stored and must be eaten soon after preparing, as it will oxidize (turn brown) with time.