Kale Pasta Pesto
This dish offers the best of both worlds: it provides comfort food satisfaction while delivering health-promoting perks.
Ingredients
- 3 cups loosely packed kale, stems removed
- 1 cup loosely packed fresh basil leaves
- ½ cup Parmesan cheese, grated
- ¼ cup reduced-sodium vegetable broth
- ¼ cup toasted walnuts
- ¾ to 1 teaspoon kosher salt
- 2 tablespoons matcha powder
- 2 garlic cloves, roughly chopped (or 1/4 teaspoon garlic powder)
- ¼ cup extra-virgin olive oil
- 10 cups whole-grain pasta, cooked
- 16 ounces grape tomatoes, halved
- Ground black pepper to taste
Instructions
- Add the kale, basil, Parmesan, broth, walnuts, salt, matcha, and garlic to a food processor and pulse until the greens are finely chopped. Scrape down the sides as needed to ensure everything is incorporated and well blended.
- Then drizzle in the olive oil while you continue to pulse until everything is evenly blended. Season with additional salt, ground black pepper, and garlic to taste. (Mix in 1 to 2 tablespoons extra broth if a thinner texture is desired.)
- Toss the kale pesto sauce with cooked pasta and tomatoes.
Nutrition Information per serving
Calories: 520Carbohydrates: 74gProtein: 20gTotal Fat: 21g— Unsaturated Fat: 18g— Saturated Fat: 3gCholesterol: 5mgSodium: 560mgFiber: 10gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 18mgIron: 4.3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.