Kale Pesto Pasta
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
6
-
Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Kale Pesto Pasta
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This Kale Pesto Pasta is made with just kale. It's a cheaper way to enjoy pesto year-round when basil is scarce, and just as flavorful!
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Ingredients
- 1 pound mezzi rigatoni (or any other short cut pasta you like)
- 8 cloves garlic (peeled, ends trimmed)
- ¼ cup pine nuts (or walnuts)
- ½ cup Parmesan Cheese (plus more for topping)
- Juice of 1/2 a lemon (if you'd like it extra lemony, use the whole lemon)
- 1¼ teaspoon sea salt
- ½ teaspoon black pepper
- 10 packed cups curly kale (about 8-9 ounces/225-250 g)
- 1 cup extra virgin olive oil
- red pepper flakes (I use aleppo chili flakes; to taste)
Instructions
- Set a large pot of salt water to boil on the stove for the pasta.
- To the bowl of a food processor, add the garlic, pine nuts, parmesan, lemon juice, salt, pepper, and the kale. Depending on the size of your food processor, you may need to make this in multiple batches or add the kale in a handful at a time.
- With the food processor running, slowly pour the olive oil through the feed tube. The pesto should come together relatively quickly, but let the food processor run for 1-2 minutes to make sure everything is thoroughly pulverized.
- By now, your water should be boiling. Cook your pasta according to the package instructions. When the cooking time is almost complete, reserve 1 cup of pasta cooking water in a heatproof measuring cup. Drain the pasta, and transfer to a large skillet over medium-low heat.
- Add half of the pesto (you'll have the remainder to freeze for another day!). Stir the pesto into the pasta, adding a little pasta water as you go to make a silky, “creamy” sauce.
- Sprinkle the pasta with grated parmesan and some Aleppo chili flakes. You can also top with some zest from that lemon you juiced for the pesto, if desired. Serve!
Notes
- Note: Recipe makes about 2 1/2 cups pesto. Use half for 1 pound pasta, and freeze the remainder (about 1 1/4 cup) for another day! Nutrition information is for 1 pound of pasta, plus half of the pesto. To freeze, transfer to a pint container, pour a thin layer of olive oil over the top, cover, and freeze.
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Cholesterol
3mg
(1%)
Sodium
372mg
(16%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1782IU
(36%)
Vitamin C
17mg
(19%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 3mg | 1% |
| Sodium | 372mg | 16% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1782IU | 36% |
| Vitamin C | 17mg | 19% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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