Creamy Kale Pesto Pasta!
Kale pesto pasta: whip up this vibrant and healthy dish in under 30 minutes. Fresh kale pesto coats perfectly cooked pasta, topped with crunchy buttery walnuts.
Ingredients
- 1 bunch Tuscan kale, roughly chopped (about 2 cups)
- 1 cup fresh basil
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 pinch crushed red pepper flakes
- 3/4 pound your favorite pasta
- 1/4 teaspoon black pepper
- 3 tablespoons salted butter
- 1 cup raw walnuts (roughly chopped)
Instructions
- In a blender or food processor, combine the kale, basil, parmesan, olive oil, and a pinch of salt and crushed red pepper. Pulse until chunky smooth.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, heat the butter and walnuts in a large skillet. Cook 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate.
- Add the pasta to the skillet. Add the kale pesto and a pinch of pepper. Toss to combine. Thin the pasta as desired with the reserved pasta cooking water.
- Serve the pasta topped with the buttery walnuts. Enjoy!
Notes
- For a truly vibrant kale pesto, blanch the kale in boiling water for 30 seconds then immediately plunge into ice water before blending. This locks in the color.
- If your pesto seems too thick, gradually add more olive oil or a tablespoon of the reserved pasta water until it reaches your desired consistency.
- Store leftover kale pesto in an airtight container in the refrigerator for up to 5 days, with a thin layer of olive oil on top to prevent browning. It also freezes well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your pesto seems too thick, gradually add more olive oil or a tablespoon of the reserved pasta water until it reaches your desired consistency.
- Store leftover kale pesto in an airtight container in the refrigerator for up to 5 days, with a thin layer of olive oil on top to prevent browning. It also freezes well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.