Kale Pesto Pasta
Tender pasta tossed in a vibrant kale pesto made with garlic, parmesan, olive oil, and a squeeze of lemon for the perfect zing. It’s rich, earthy, and just indulgent enough while still feeling light and nourishing.
Perfect for a quick weeknight dinner or an impressive dish to share. Add grilled chicken, roasted veggies, or keep it simple and let the pesto shine.
- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- 2 1/2 c. Curly Green Kale, ribs removed/shredded & packed
- 1/2 c. Parmesan Cheese, grated
- 1/3 c. Walnuts, roughly chopped
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 Garlic Clove, roughly chopped
- 1/4 c. Olive Oil
- 2 tbsp. Unsalted Butter
- 1 lb. Spaghetti Pasta
- Parmesan Cheese (for serving)
- Lemon slices (for serving)
Instructions
Add kale and garlic to the bowl of a food processor and process for about 10 seconds. Scrape down sides and add walnuts, salt, pepper, and grated parmesan and process again, pausing once to scrape down sides. Continue processing, and slowly stream in olive oil until totally incorporated. Transfer pesto to a non-reactive bowl and set aside until needed.
Cook pasta according to package directions in salted water. Reserve 1/4 cup cooking liquid, then drain completely. Stir in pesto with reserved liquid and butter being careful not to cook the pesto; the pesto should be warm but not hot. Serve with plenty of fresh parmesan and a squeeze of lemon.
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