Pesto may be one of the easy and delicious ways to eat your greens. You can make it as green as you want, as cheesy as you want and as spicy as you want, with very little extra effort.
Pick a cute looking pasta, like vesuvio pasta, a curly, twisted shape. The pesto will adhere to the pasta wherever it can and it will create a pretty picture.
Key Ingredients in This Recipe
- Pasta
- Kale Pesto: kale, garlic, Pecorino Romano cheese, pine nuts, olive oil, salt & pepper.
- More Pecorino Romano cheese
How to Make Kale Pesto Pasta
Step 1 – Make the pesto, by adding kale, olive oil, garlic, Pecorino Romano cheese, pine nuts and salt & pepper into a food processor. Process as fine or course as you want it to be.
Step 2 – Cook the pasta according to the directions on the packaging. Drain and reserve some of the pasta water.
Step 3 – Return the pasta to the pan, add the pesto and mix. Allow cheese in the pesto to melt and add some pasta water is you like it a little thinner.
Plate the pasta and sprinkle with grated cheese.
Other Vegetable Pasta Dishes
- Fresh Corn Orecchiette
- Pearl Couscous with Beets
- No Guilt Avocado Spinach Pasta
- Trofie Pasta Genovese
Kale Pesto Pasta
Ingredients
- 4 ounces pasta
- salt
- Pecorino Romano cheese garnish
Kale Pesto
- 1 cup kale
- 1.5 ounces Pecorino Romano cheese
- 2.5 tablespoons olive oil
- 2 tablespoons pine nuts
- 1/2 clove garlic
- salt & pepper
Instructions
- Make the pesto, by adding kale, olive oil, garlic, Pecorino Romano cheese, pine nuts and salt & pepper into a food processor. Process as fine or as coarse as you want it to be.
- Cook the pasta in salted water according to the directions on the packaging. Drain and reserve some of the pasta water.
- Return the pasta to the pan, add the pesto and mix. Allow the cheese in the pesto to melt and add some pasta water is you like it a little thinner.
- Plate the pasta and sprinkle with grated cheese.
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