Description
A delicious and nutritious pasta dish featuring a vibrant kale and walnut pesto.
Ingredients
Scale
- 400 grams pasta (any shape)
- 2 cups kale (roughly torn, stems removed)
- ½ cup walnuts
- 1–2 cloves garlic
- 1 lemon (juiced, plus extra wedges to serve)
- ¼ tsp salt (plus more to taste)
- ½ cup olive oil
Instructions
- Bring a large pot of well-salted water to the boil. Add the pasta and cook according to packet instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain.
- While the pasta cooks, place the kale, walnuts, garlic, lemon juice, and salt into a food processor. Pour in the olive oil and blend until everything starts to come together. Scrape down the sides with a rubber spatula, then continue to blend to your desired consistency. Taste and adjust salt and lemon juice as needed.
- Return the drained pasta to the saucepan over low heat. Add a couple of tablespoons of the reserved pasta water to loosen, then add the pesto and toss well to combine. Add a little more pasta water as needed until every piece of pasta is well coated. Taste and adjust salt and lemon juice once more.
- Serve immediately with extra lemon wedges on the side.
Notes
- This dish can be served warm or at room temperature.
- Adjust the garlic and lemon juice according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg