Kale Pesto Pasta
Fancy a quick and healthy vegetarian meal? This kale pesto pasta is the perfect choice! The creamy pesto, made from kale, roasted pine nuts, and Pecorino cheese, gives this dish a lot of flavor. The kale pasta pesto is on the table within 30 minutes. It's ideal for weekdays and tasty enough for a more extensive dinner.
Ingredients
Kale Pesto
- 10 tablespoons olive oil extra virgin
- 2 cloves garlic thinly sliced or squeeze
- ½ pound kale sliced thinly
- ½ cup water
- ¼ cup pine nuts toasted in a dry pan
- 3 oz. Pecorino cheese grated
- 1 pound pasta any sort will do. I used spaghetti
Serving Pasta
- 10 sun-dried tomatoes cut into strips
- 3 tablespoons pine nuts toasted
- 2 oz. Pecorino cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Make the pesto
- Heat 3 tablespoons olive oil in a pan and add the garlic. Stir-fry for 30 seconds.10 tablespoons olive oil, 2 cloves garlic
- Add the kale and fry for 2 minutes.½ pound kale
- Pour in ½ cup water and stew the kale for 5 minutes until done.½ cup water
- Place the stewed kale, cheese, toasted pine nuts, and olive oil in a blender. Pulse until the pesto is creamy. Add extra olive oil if the pesto is too thick.¼ cup pine nuts, 3 oz. Pecorino cheese
Serving
- Cook the spaghetti in plenty of salted water according to the package instructions. Drain the spaghetti and return it to the pan.1 pound pasta
- Mix the kale pesto through the spaghetti. Add the strips of sun-dried tomatoes and toasted pine nuts.10 sun-dried tomatoes, 3 tablespoons pine nuts
- Grate cheese over the pasta and serve immediately.2 oz. Pecorino cheese
NOTES
1. Storage
- Refrigerator: Leftover spaghetti with Kale Pesto can be stored in an airtight container for two days.
- Freezer: You can freeze this kale pasta pesto in a container or bag for up to 2 months. Then, let it defrost in the refrigerator.
- Reheat: Put a pan on the stove and add the pasta to the pan with an extra dash of olive oil. While stirring, heat the pasta on low heat. You can also reheat it in the oven. Put the pesto pasta in a baking dish, sprinkle with olive oil, and bake for 20 minutes in a preheated oven at 350 °F (180 °C).
Nutrition
Calories: 1015kcal | Carbohydrates: 94g | Protein: 31g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 32g | Cholesterol: 37mg | Sodium: 470mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5860IU | Vitamin C: 56mg | Iron: 4mg
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