Kale-Pesto Pasta

Name: Kale-Pesto Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 cups raw kale; 1 cup fresh basil; 1/2 cup almonds; 1/2 cup Extra Virgin Olive oil; 1/2 lemon, juiced; 1 lemon, zested; 3 cloves of garlic; 1/2 tsp salt; 1/2 tsp cracked pepper; 1/2 cup nutritional yeast; 500 g whole wheat pasta

6 steps

Prep:15minCook:10min

A delightful kale-pesto pasta that's easy to prepare and packed with flavor. Perfect for a quick, nutritious meal.

Updated at: Thu, 16 May 2024 19:32:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories724.5 kcal (36%)

Total Fat35.2 g (50%)

Carbs84.6 g (33%)

Sugars4 g (4%)

Protein26.1 g (52%)

Sodium283 mg (14%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

3 cupskale

raw

1 cupfresh basil

½ cupalmonds

½ cupextra virgin olive oil

0.5lemon juiced

1lemon zested

3cloves of garlic

½ tspsalt

½ tspcracked pepper

½ cupnutritional yeast

500gwhole wheat pasta

Instructions

Step 1

Begin by lightly toasting the almonds on a pan or in the oven, ensuring they don't burn.

Step 2

While the almonds are toasting, wash the kale and basil thoroughly under cold water.

Step 3

Add all the ingredients, including the toasted almonds, to a food processor and pulse to create a paste. Aim to keep a bit of texture for a more rustic feel.

Step 4

If using a blender, you might need to add a bit of cold water. Alternatively, you can use the pasta water if you're cooking gluten pasta.

Step 5

Once the pasta is cooked to your liking, drain it and mix through the pesto until well combined.

Step 6

Add some roasted veggies, a couple of basil leaves, and lemon zest to garnish. If you like, you can also crumble a little bit of vegan feta on top.

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