Kale Pesto Pasta - 3 Guiding Stars
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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 green, leafy veg.
Ingredients
- ½ cup slivered almonds
- 3 large cloves garlic, roughly chopped
- 4 cups kale leaves, chopped
- ¼ tsp. kosher salt
- ¼ tsp. fresh black pepper
- ¼ cup grated Parmigiano-Reggiano cheese
- ¼ cup extra virgin olive oil, or more to taste
- 1 lb. whole-grain pasta
- 3 ripe plum tomatoes, diced
- ½ cup grated Parmigiano-Reggiano cheese
- Fresh black pepper
Directions
- Grind the almonds and garlic until they resemble coarse meal. Add the kale, salt, pepper, ¼ cup cheese and olive oil. Process until the pesto is the consistency you like.
- Cook the pasta according to package directions. Drain well, and pour into a mixing bowl.
- Stir in the pesto, tomatoes and ½ cup of cheese. Season with fresh black pepper, to taste.
Nutritional analysis per serving:
Calories 355;
Total Fat 15.5g (19% Daily Value);
Saturated Fat 3.5g (18% DV);
Trans Fat 0g;
Cholesterol 11mg (3% DV);
Sodium 250mg (11% DV);
Total Carbohydrate 45g (16% DV);
Dietary Fiber 6.5g (25% DV);
Total Sugars 3g;
Includes 0g Added Sugars (0% DV);
Protein 14g;
Vitamin D 0% DV;
Calcium 15% DV;
Iron 15% DV;
Potassium 8% DV;
Manganese 80% DV; Selenium 80% DV; Copper 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/kale-pesto-pasta/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796