Originally published in the Today’s Parent July 2014 issue.
Whole Wheat Pasta with Kale and Red Pepper Pesto
By Eshun Mott10
PREP TIME
10 min
TOTAL TIME
22 min
Makes
4 adult servings
This vegetarian pasta with kale and red pepper pesto recipe can be made in less than 30 minutes, and is packed with fibre and healthy vegetables.
Ingredients
- 4 cups baby kale , packed
- 3/4 cup chopped roasted red pepper
- 1/4 cup slivered almonds , toasted
- 1 tsp garlic , coarsely chopped
- 1 cup packed basil leaves , divided
- 1/4 cup olive oil , divided
- 1/3 cup grated Parmesan
- 500 g whole wheat pasta , (short pasta, like rotini, is best)
- 1 cup chopped tomato
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine kale, red pepper, almonds and garlic in a food processor, and pulse until ingredients are finely chopped. Add 1/2 cup basil leaves, 2 tbsp olive oil and Parmesan cheese and process, scraping down the sides as needed until well combined.
- Bring a pot of salted water to a boil and cook pasta to al dente, according to package directions. Drain pasta, reserving 1/2 cup pasta cooking water.
- Toss pasta with 3/4 cup pesto mixture, remaining 2 tbsp olive oil and chopped tomato.
- Add about 2 tbsp reserved pasta cooking water (more, if necessary) to loosen pasta, and season with salt and pepper. Tear remaining 1/2 cup basil leaves and sprinkle over pasta.
Tip:
Thin pesto with pasta cooking water, stock or even butter or cream for those who are just learning to like it.
Nutrition (per serving)
- Calories
- 606,
- Protein
- 23 g,
- Carbohydrates
- 101 g,
- Fat
- 17 g,
- Fibre
- 14 g,
- Sodium
- 682 mg.
FILED UNDER: Easy dinners pasta stove top vegetarian
