Fusilli with kale-cashew pesto
Pesto
Italian cuisine
This pesto shuffles around the standard template. Instead of basil, there is shiny, sultry Tuscan (or lacinato or dinosaur) kale. And instead of pine nuts, there are salty, roasted cashews. The result is a bright green, wintry answer to a summery staple. The fusilli's curlicues catch all the sauce—but feel free to use any loopy pasta that you have in the pantry. And don't drain that pasta water! Instead, use a slotted spoon to remove the noodles. The pesto wants (needs!) that water to become a creamy, emulsified sauce.
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