[NEW] Kale Pesto Pasta

Pesto made with kale adds another delicious option for consuming this popular green. If kale isn't your jam, reach for your favorite in-season green. Spinach would be mild in flavor. Arugula would offer a nutty spice. Beet greens would provide a pleasant parsley-like bitterness. The important thing is to enjoy more greeny, leafy veg.
Active: 15 Minutes Cook: None Total: 15 mins
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[NEW] Kale Pesto Pasta

Ingredients

  • 2 cup slivered almonds 3 large cloves garlic, roughly chopped
  • 4 cups kale leaves, chopped 1/4 teaspoon kosher salt 1/4 teaspoon fresh black pepper 1/
  • 4 cup grated Parmigiano-Reggiano cheese 1/
  • 4 cup extra virgin olive oil, or more to taste
  • 1 lb whole-grain pasta 3 ripe plum tomatoes, diced 1/
  • 2 cup grated Parmigiano-Reggiano cheese Fresh black pepper

Instructions

  1. Grind  the almonds and garlic until they resemble coarse meal. Add the kale, salt, pepper, 1/4 cup cheese and olive oil. Process until the pesto is the consistency you like.
  2. Cook the pasta according to package directions. Drain well, and pour into a mixing bowl.
  3. Stir in the pesto, tomatoes and 1/2 cup of cheese. Season with fresh black pepper, to taste.

Nutrition Facts

8 servings per container
Serving size 114 g
Amount per serving
Calories 353
% Daily Value*
Total Fat 15.3g 19%
Saturated Fat 3.7g 18%
Trans Fat 0g
Cholesterol 11.3mg 3%
Sodium 249.4mg 11%
Total Carbohydrate 45.1g 16%
Dietary Fiber 6.67g 25%
Total Sugars 2.7g
Includes 0g Added Sugars 0%
Protein 14.4g
Vitamin D 0mcg 0%
Calcium 186.4mg 15%
Iron 2.6mg 15%
Potassium 395.5mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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