Kale Pesto Pasta
Ingredients
The pasta
The pesto
-
4
cups
kale, chopped, loosely packed
-
⅓
cup
olive oil
-
1
large
lemon (1/4 cup juice, 1 Tbsp zest)
-
1
clove
garlic
-
¼
cup
chopped walnuts
-
⅓
cup
Parmesan, grated
-
½
tsp
salt
-
to taste
freshly cracked pepper
-
4
oz
mozzarella (optional)
Instructions
- 1. Boil salted water in a large pot and cook the pasta until tender, then drain and let cool.
- 2. Prepare the pesto by removing kale leaves from stems, rinsing them, and chopping them into strips.
- 3. In a food processor, combine kale, olive oil, lemon juice, garlic, walnuts, Parmesan, salt, and pepper. Purée until smooth.
- 4. Once the pasta is cool, mix in half of the pesto until well coated.
- 5. Dice the mozzarella and add it along with lemon zest to the pasta, mixing to combine.
- 6. Add more pesto as needed to coat the pasta, then serve or refrigerate.
Nutrition Facts (estimated)
Servings
6
Calories
504
Total fat
22g
Total carbohydrates
61g
Total protein
17g
Sodium
460mg
Cholesterol
0mg
You might also like