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Kale Pesto Pasta

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Kale Pesto Pasta is a fresh, vibrant, and nutritious dish combining the earthy flavor of kale with the nutty richness of pesto, tossed with your favorite pasta. Quick and easy to prepare, this plant-based meal is perfect for busy weeknights and offers a delicious burst of flavor and nutrients. It’s naturally vegetarian and can be made vegan with simple swaps, making it a versatile and healthy choice for everyone.

Ingredients

Scale

Produce

  • 4 cups fresh kale leaves, washed and stems removed, roughly chopped
  • 1 cup fresh basil leaves
  • 2–3 garlic cloves, peeled

Nuts & Seeds

  • 1/4 cup pine nuts or walnuts (lightly toasted)

Dairy & Alternatives

  • 1/2 cup grated Parmesan cheese or 1/4 cup nutritional yeast (for a vegan option)

Oils & Condiments

  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Pasta

  • 12 ounces your favorite pasta (fusilli, spaghetti, or penne recommended)

Instructions

  1. Prepare Your Ingredients: Start by washing the kale leaves thoroughly. Remove the tough stems and roughly chop the leaves. Peel the garlic cloves and gather the basil, nuts, and cheese to have everything ready for blending.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.
  3. Blend the Pesto: In a food processor, combine kale, basil, garlic, nuts, cheese, salt, and pepper. Pulse while slowly pouring in the olive oil until you get a smooth, vibrant green sauce. Add a bit of reserved pasta water if the pesto seems too thick.
  4. Toss and Serve: Mix the pesto with the hot pasta, adding more pasta water as needed to create a creamy coating over every strand or piece. Adjust salt and pepper to taste. Serve immediately for the best flavor and texture.

Notes

  • Use fresh kale and basil for the brightest and most aromatic pesto.
  • Lightly toast pine nuts or walnuts to enhance their flavor.
  • Save pasta water to help bind the pesto to the pasta and add creaminess.
  • Add olive oil gradually while blending to achieve a silky texture.
  • Cook pasta al dente to preserve texture and sauce cling.
  • For nut-free variations, substitute nuts with roasted chickpeas or sunflower seeds.
  • Make vegan by using nutritional yeast instead of Parmesan and ensure pasta is egg-free.
  • For extra creaminess, add a dollop of cashew cream or coconut yogurt.
  • Add protein like sautéed chicken, shrimp, or crispy tofu cubes as desired.
  • Add a pinch of red pepper flakes or chili oil for a spicy kick.
  • Store leftovers in an airtight container refrigerated up to 3 days; freeze pesto separately for longer storage.

Nutrition

Keywords: kale pesto pasta, vegetarian pasta, vegan pesto, healthy pasta recipe, quick dinner, plant-based pasta, gluten-free pasta

Find it online: https://marybaking.com/kale-pesto-pasta/