Kale Pesto Pasta

Name: Kale Pesto Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 3 cups packed kale, stems remove and massaged; 1 cup basil; 1/4 cup parmesan cheese (heaping), plus more for garnish; 2 tsp lemon zest; 1 tbsp lemon juice; 1 large garlic clove; 1/4 cup pistachios (you can also use almonds, walnuts or pine nuts); 1/2 tsp kosher salt, divided; 1/4 cup olive oil; 24 chicken meatballs; 16 oz pappardelle; 1/2 cup to 1 cup starchy pasta water

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
780 kcal
Course
Main Course
Cuisine
American

Kale Pesto Pasta

Amy Matthews

Report

Twirly noodles tossed in a five-minute kale pesto, tender chicken meatballs, and plenty of nutty parmesan are the makings of our new favorite throw-it-together weeknight meal – Kale Pesto Pasta. Just because it's winter, doesn't mean we have to leave homemade pesto behind. Swapping out hearty wintery kale for a portion of the pesto brings a little seasonal aspect to our pesto and using crunchy almonds instead of pine nuts make this easy meal pocket-friendly as well.

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Ingredients

Servings

3 cups packed kale, stems remove and massaged
1 cup basil
1/4 cup parmesan cheese (heaping), plus more for garnish
2 tsp lemon zest
1 tbsp lemon juice
1 large garlic clove
1/4 cup pistachios (you can also use almonds, walnuts or pine nuts)
1/2 tsp kosher salt, divided
1/4 cup olive oil
24 chicken meatballs
16 oz pappardelle
1/2 cup to 1 cup starchy pasta water

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Instructions

Fill a large pot with 1/2 cup water. Add frozen chicken meatballs. Bring to a boil and reduce to a simmer. Cover and cook for 9 minutes. Remove meatballs from the pot and drain water. Set aside.
Fill the same pot with water. Bring to a rolling boil. Season with salt.
While the water comes to a boil, massage the kale. Add the kale, basil, parmesan, lemon juice, garlic, pistachios, and 1/4 teaspoon salt to a food processor. Blend until mostly smooth a few bits of texture. See photo. If needed scrape the sides down witha spatula and blend again.
With the mixer on drizzle in the oil. Scrape the sides downs and blend again until smooth. Season to taste with salt and pepper.
When the water comes to a boil, drop the pasta into the water. Cook until just under aldente. When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta.
Add the pasta back to the pot along with the pesto, ½ cup of pasta water, and remaining 1/4 teaspoon salt. Use tongs to toss the pasta with the pesto. Add the meatballs. Toss again. If needed add more pasta water to loosen the sauce up. (I ended up using all of it.) Season to taste with salt and pepper. Garnish with parmesan cheese.

Equipments used:

Nutrition Information

Show Details

Serving 1serving Calories 780kcal (39%) Carbohydrates 88g (29%) Protein 46g (92%) Fat 25g (38%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 172mg (57%) Sodium 566mg (24%) Potassium 1052mg (30%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 5522IU (110%) Vitamin C 65mg (72%) Calcium 215mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 780 kcal

% Daily Value*

Serving	1serving
Calories	780kcal	39%
Carbohydrates	88g	29%
Protein	46g	92%
Fat	25g	38%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	172mg	57%
Sodium	566mg	24%
Potassium	1052mg	22%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	5522IU	110%
Vitamin C	65mg	72%
Calcium	215mg	22%
Iron	4mg	22%