2. Spaghetti with White Beans, Asparagus and Kale Pesto
Recipe by Deena Shanker
1 lb. spaghetti
For the pesto
4-5 cloves of garlic
1 lemon zested and juiced
1 bunch of kale, stems removed
½ cup olive oil
⅔ cup Parmesan
freshly ground pepper
For the assembly
1 Tbsp olive oil
½ pound of asparagus, ends removed and cut into 2” pieces
1 can of white beans, rinsed
Prep all of your ingredients. Bring salted water to a boil in a large pot and add the spaghetti. As the pasta cooks, put the kale, garlic, lemon zest and juice, Parmesan, and a third of the oil in a food processor and blend. Add the rest of the oil bit by bit until the pesto is fully blended and smooth.
Drain the pasta once it’s al dente, reserving a little pasta water. In the same pot, heat the 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for 2-3 minutes. Add the white beans and season with salt and pepper. Cook until the beans are warmed through. Add the spaghetti and toss with the pesto and some reserved pasta water if necessary to loosen the sauce. (There should be some pesto leftover that you can store in the fridge and enjoy with carrots tomorrow.) Serve with shaved Parmesan.
- The U.S. will release Israeli spy Jonathan Pollard after 30 years. The move isn't tied to the Iran nuclear deal, American officials say.
- Officials released new footage proving Sandra Bland was "alive and well" when her mugshot was taken. The release aims to counter social media rumors that she was deceased in the photo.
- The NFL has upheld Patriots quarterback Tom Brady's four-game suspension for his alleged involvement with the deflation of footballs 🏈