- 1/2 cup walnuts (2 ounces)
- 1 pound kale, stems discarded and leaves thinly sliced (10 cups)
- 1 pound linguine
- 2/3 cup extra-virgin olive oil
- 6 garlic cloves, minced
- 2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup lightly packed basil leaves, torn
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt
- Freshly ground pepper
- Preheat the oven to 375°. Spread the walnuts in a pie plate and bake for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop.
- Meanwhile, in a large saucepan of salted boiling water, blanch the kale until bright green and just tender, 3 to 5 minutes. Transfer the kale to a colander to drain.
- Return the water in the saucepan to a boil. Add the linguine and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta.
- Wipe out the saucepan and add 1/3 cup of the oil; heat until shimmering. Add the garlic and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the drained kale and lemon zest and cook, tossing, until hot, about 2 minutes. Add the linguine, lemon juice and the remaining 1/3 cup of oil and toss to coat. Add the basil, toasted walnuts, 1/2 cup of cheese and half of the reserved cooking water and simmer over moderate heat, tossing, until the pasta is lightly coated; add more cooking water if the sauce is too thick. Season the pasta with salt and pepper, transfer to bowls and serve, passing additional cheese at the table.
Chenin Blanc is at once bright and full-bodied--exactly what you want with this pasta.