COOK TIME: 15 MINS | SERVINGS: 6
This pesto pasta is a winner pasta dish! This is great either hot or cold. Enjoy the fresh, summer taste from the simple ingredients of this pesto pasta like kale, garlic, olive oil, and basil. This pasta is light with a beautiful, bright green color. If you are searching for a simple yet scrumptious past to serve to the company, then this perfect pesto pasta is an amazing option!
For this recipe, I prefer to use fresh tomatoes, but you can always swap them with sundried tomatoes that are packed in oil. You can also use baby spinach leaves if you cannot tolerate the rawness of fresh kale. Either way, this is the perfect pesto pasta that is so easy and quick to make. And excellent to serve all year round!
4 cloves garlic
1 c. olive oil, divided
4 c. chopped fresh kale
1 (1 oz.) package of fresh basil
1 (16 oz.) package of rigatoni pasta
1 tbsp lemon juice
2 c. cherry tomatoes, cut in half
1/4 c. pine nuts, toasted
1 tsp salt
1/2 tsp black pepper
1/2 c. grated Parmesan cheese, plus extra for sprinkling
How to make Perfect Pesto Pasta
Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the kale to the skillet and cook for about 4 to 5 minutes or until wilted.
Step 2: In a food processor, place the kale along with the rest of the oil, pine nuts, garlic, basil, 1/2 c. Parmesan cheese, salt, pepper, and lemon juice. Pulse until you have a smooth mixture.
Step 3: Following the package directions, cook the pasta. Drain when done and transfer the cooked pasta to a large bowl.
Step 4: To the pasta, add the kale pesto and tomatoes. Gently toss until coated and sprinkle with more Parmesan cheese. Serve right away. Enjoy!
Amount Per Serving: Calories712 | Calories from Fat396 | Total Fat44g68 % | Saturated Fat6.7g34 % | Trans Fat0.0g0 % | Protein16g31 % | Amount Per Serving% Daily Value *Cholesterol7.3mg2 % | Sodium538mg22 % | Total Carbohydrates65g22 % | Dietary Fiber4.6g18 % | Sugars4.4g0 %