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Rigatoni noodles tossed in kale pesto, garnished with chopped pistachios and parmesan.
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Kale Pesto Pasta

An easy lunch or dinner you can throw together in a matter of minutes. Simply make the pesto and toss it with some noodles.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 411kcal
Author Whitney Wright

Ingredients

  • 2/3 cup kale pesto
  • 8 oz pasta any variety
  • 1/2 cup reserved pasta water
  • freshly grated parmesan for topping
  • chopped pistachios for garnish

Instructions

  • Make the kale pesto by processing the kale pesto ingredients in a food processor. 
  • Cook pasta in salted water. Once al dente drain the water, making sure to reserve 1/2 cup of the pasta water. 
  • Place the pasta back in the pot and stir in the kale pesto. Slowly stir in some of the reserved pasta water, just enough to moisten the noodles and create a smooth sauce with the pesto. (Could also use a tablespoon or so of olive oil in lieu of the pasta water).
  • Divide the pasta amongst bowls, top with fresh parmesan and chopped pistachios. Serve immediately. 

Nutrition

Calories: 411kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 245mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30600IU | Vitamin C: 38mg | Calcium: 109mg | Iron: 1mg