Kale Pesto Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
50402 kcal
-
Cuisine
Vegetarian
Kale Pesto Pasta
Description
This recipe prepares a pesto by blending kale leaves stripped from stems with olive oil, fresh lemon juice, garlic, chopped walnuts, grated Parmesan, salt, and cracked black pepper. The kale’s robust green flavor is balanced by the acidity of lemon and the richness of cheese and nuts. The mixture is pureed until smooth but can be thinned with extra olive oil to achieve a sauce consistency.
Pasta is boiled until tender, then drained and cooled slightly before mixing with about half of the prepared pesto. The method allows the sauce to coat the pasta evenly, resulting in a dish with fresh, vibrant flavors and a creamy texture from the cheese and walnuts. Adding diced mozzarella provides additional soft, mild cheese bites throughout the pasta.
This dish can be served warm or at room temperature as a main course or side, suitable for a filling but fresh meal. It balances the earthiness of kale and walnuts with brightness from lemon and sharpness from Parmesan.
Ingredients
- 1 lb pasta $1.49
- 4 cups kale $0.50, chopped, loosely packed
- 1/3 cup olive oil $0.82, or as needed
- 1 large lemon $0.75, 1/4 cup juice, 1 Tbsp zest
- 1 clove garlic $0.08
- 1/4 cup walnuts $0.57, chopped
- 1/3 cup Parmesan Cheese $0.55, grated
- 1/2 tsp salt $0.03, or as needed
- black pepper $0.05, freshly cracked, to taste
- 4 oz. mozzarella $2.00, optional
Instructions
- Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain in a colander and let cool.
- While the pasta is cooking, prepare the pesto. Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.
- Add the chopped and washed kale to a food processor along with the olive oil, 1/4 cup juice from the lemon, garlic, walnuts, Parmesan, salt, and pepper. Purée the mixture until smooth and bright green. Add more oil if needed to allow the mixture to become a thick, smooth sauce. Taste the pesto and adjust the salt, pepper, or lemon juice to your liking. Set the pesto aside.
- Once the pasta is drained and cooled to the point where it is no longer steaming, transfer it to a large bowl. Add about half of the pesto and stir until the pasta is coated.
- Dice the mozzarella into small cubes, then add it to the pasta along with about 1 Tbsp of the zest from the lemon. Stir to combine with the pesto pasta. Add more pesto until everything is coated in a thick layer. Top with more freshly cracked pepper and serve, or refrigerate until ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 50402 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 504.02kcal | 25% |
| Carbohydrates | 60.87g | 20% |
| Protein | 17.03g | 34% |
| Fat | 21.72g | 33% |
| Sodium | 459.85mg | 19% |
| Fiber | 3.62g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
