- 1 bunch collards, ribs discarded and leaves roughly chopped
- 13 ounces Perciatelli, bucatini, linguini or other pasta you like
- 1/2 cup pecans
- 3 cloves garlic
- 6 ounces Parmesan cheese, 1 ounce grated
- 1/2 cup kalamata olives, pitted
- Olive oil
- Kosher salt and freshly ground black pepper
1. Blanch the collards. Bring a pot of salted water to a boil. Blanch collards, 1 minute until bright, shake off excess water and transfer to food processor.
2. Boil the pasta. Add pasta to boiling water, cook according to package instructions.
3. Make the pesto. In a dry skillet, toast pecans until fragrant. Chop half and set them aside. Transfer the half of pecans that are still whole to the food processor with 5 ounces of the parmesan cheese and all of the olives. Pulse to combine then with the food processor on, drizzle olive oil in a slow stream until pesto comes together. Taste and add salt only if needed (the olives and cheese often do the trick). Crack in freshly ground black pepper to taste.
4. Toss pesto with pasta. Remove pasta from heat and drain. Return to the warm pot, add pesto and toss to incorporate.
Serve with remaining pecans and parmesan sprinkled over top.