Kale pesto pasta
Kale Pesto Pasta with fresh peas and freshly grated Parmesan piled high. Homemade kale pesto with plenty of kale, plenty of fresh basil, toasted pumpkin seeds and a bit of parmesan. It’s a simple yet vibrant take on pesto pasta that’s ready in 20 minutes and perfect any night of the week.
Servings: 4
Ingredients
- Ingredients
- 2 cups torn kale stems removed (about 1 large bunch)
- 1 cup basil leaves tightly packed
- 1/2 cup extra virgin olive oil
- ¼ cup toasted pumpkin seeds
- 3 cloves garlic
- 1/2 cup grated Parmesan
- 1 lemon zested and juiced
- ½ teaspoon salt & pepper plus more to taste
- Spaghetti 16oz or what you need
- 1 cup reserve pasta water
- 1/3 cup peas
- Garnish:
- Freshly grated Parmesan
- Fresh chopped parsley
- Pepper
Instructions
- 1. Cook the pasta to al dente, according to package directions. Reserve 1 cup pasta cooking liquid before straining.
2. Meanwhile, pulse the kale, basil, olive oil, toasted pumpkin seeds, Parmesan, garlic, lemon zest & juice and salt & pepper in a food processor until smooth. Drizzle finish pesto with olive oil to keep loose 3. Place the cooked pasta in a bowl and add about 5-6 Tbsp of kale pesto. (Do not toss and re heat over the stove, the pesto will turn brown) Toss to coat, ading in the fresh peas and slowly add some of your reserve pasta water as needed to thin the sauce.4. To serve garnish with tons of freshly grated Parmesan, fresh chopped parsley, pepper and some garlic bread on the side. Enjoy