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.
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
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.
Calories 606, Protein 23g, Carbohydrates 101g, Fat 17g, Fibre 14g, Sodium 682mg.
Thin pesto with pasta cooking water, stock or even butter or cream for those who are just learning to like it.
Originally published in the Today's Parent July 2014 issue.
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