Lemon Kale Pesto Pasta

Name: Lemon Kale Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 people
Ingredients: ½ cup olive oil; 10 cloves garlic, finely chopped; 2 bunches dinosaur kale, stems and center veins removed and washed and rinsed dry; 1 teaspoon red pepper flakes; 2 lemons, zested and juice (divided); ½ cup pine nuts (optional if you prefer to omit); Kosher salt and freshly cracked black pepper to taste; 1 lb small pasta shells; ½ cup ricotta cheese; ⅓ cup shredded Parmesan cheese

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 people
Calories
607 kcal
Course
Main Course
Cuisine
Mediterranean

Lemon Kale Pesto Pasta

Demi Owens

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A delish Lemon Kale Pesto Pasta that's the perfect bridge from winter to spring!

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Ingredients

Servings

½ cup olive oil
10 cloves garlic, finely chopped
2 bunches dinosaur kale, stems and center veins removed and washed and rinsed dry
1 teaspoon red pepper flakes
2 lemons, zested and juice (divided)
½ cup pine nuts (optional if you prefer to omit)
Kosher salt and freshly cracked black pepper to taste
1 lb small pasta shells
½ cup ricotta cheese
⅓ cup shredded Parmesan cheese

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Instructions

Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and saute for 15-20 seconds until fragrant. Remove from the heat immediately and add the kale, red pepper flakes and the lemon zest from 1 lemon. Stir to combine. Let the kale wilt and set aside. Season with salt and pepper. Transfer the kale mixture to a food processor and add the optional pine nuts and pulse to combine for 45 seconds. Once it's semi-smooth, transfer it back to the skillet and set aside.
Cook the pasta according to the package directions and reserve ½ cup of the pasta water. Drain the pasta and reserve
Heat the kale mixture over medium heat to warm through. Add the pasta, parmesan, ricotta and a little bit of the reserved pasta water and stir to combine. If the sauce is too thick, add more pasta water to thin it out a bit. Taste and adjust salt, pepper, lemon zest, juice and red pepper flakes.

Notes

Kale is a bit more work to prep for pesto than basil, but once you try it I guarantee you'll find it worth the effort!

Nutrition Information

Show Details

Calories 607kcal (30%) Carbohydrates 66g (22%) Protein 18g (36%) Fat 32g (49%) Saturated Fat 6g (30%) Polyunsaturated Fat 7g Monounsaturated Fat 17g Cholesterol 14mg (5%) Sodium 141mg (6%) Potassium 490mg (14%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 4574IU (91%) Vitamin C 61mg (68%) Calcium 256mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 607 kcal

% Daily Value*

Calories	607kcal	30%
Carbohydrates	66g	22%
Protein	18g	36%
Fat	32g	49%
Saturated Fat	6g	30%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	17g	85%
Cholesterol	14mg	5%
Sodium	141mg	6%
Potassium	490mg	10%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	4574IU	91%
Vitamin C	61mg	68%
Calcium	256mg	26%
Iron	3mg	17%