Linguine with Kale and Walnuts

Increase the vegetable proteins in your diet with this delicious dish of greens and nuts.

Serves 4-6


  • 1 1/2 cups walnuts, raw
  • 2 bunches of kale
  • 4 tablespoons walnut oil or olive oil
  • 4 shallots, finely diced
  • 3-5 cloves garlic, minced
  • Salt and pepper to taste
  • 1 lb linguine or other pasta


  1. Toast walnuts in a skillet over medium heat for about 10 minutes. Set aside.
  2. Remove leaves from kale and coarsely chop. Discard thick stems.
  3. Heat oil over medium. Add shallots and garlic until soft, about 5 minutes. Stir in kale, salt, and pepper and stir while cooking until kale leaves have wilted, about 5 minutes.
  4. While kale is sautéing, cook pasta in boiling salted water about 10 minutes (al dente). Drain and add to kale mixture with 1/4 cup of water (may use water that pasta boiled in). Stir in walnuts, drizzle with olive oil, and add more seasoning if desired.