Whole Wheat Pasta with Kale and Red Pepper Pesto
12
- Prep Time10 mins
- Total Time22 mins
- Makes4 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.
Nutrition (per serving)
Calories 606, Protein 23g, Carbohydrates 101g, Fat 17g, Fibre 14g, Sodium 682mg.
Tip:
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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