Whole Wheat Pasta with Kale and Red Pepper Pesto


  • Prep Time10 mins
  • Total Time22 mins
  • Makes4 adult servings
Whole Wheat Pasta with Kale and Red Pepper Pesto

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.

Nutrition (per serving)

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.

This article was originally published on Jul 09, 2014

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.