Kale pesto with whole wheat pasta: a healthy recipe

Ingredients for Kale pesto with whole wheat pasta

• 1 large bunch tuscan kale, ribs and stems removed

• kosher salt

• 340 g farro pasta or whole wheat pasta

• 45 g raw pistachios

• 60 ml extra-virgin olive oil

• 1 garlic clove, minced

• 28 g parmesan, finely grated, plus more for serving

• 30 g unsalted butter, softened

• freshly ground black pepper

How to make Kale pesto with whole wheat pasta

1. Bring a large pot of salted water to a rolling boil. Add the kale leaves and cook for 30 seconds, until bright green and wilted. Transfer the kale to a rimmed baking tray using tongs and keep the water boiling. Allow the kale to cool slightly, then wring out any excess water with your hands.

2. In the same pot of boiling water, cook the pasta according to the package instructions, stirring occasionally, until al dente.

3. In a blender or food processor, combine the nuts, oil, garlic, and 80 ml of water. Blend until very smooth. Add the kale and 30 g of Parmesan cheese, then purée, adding more water one tablespoon (15 ml) at a time as needed, until smooth. Transfer the pesto to a large bowl.

4. Using tongs, transfer the cooked pasta to the bowl with the pesto. Add the butter and 80 ml of the pasta cooking liquid. Toss everything together, adding more pasta cooking liquid by the tablespoonful if needed, until the sauce coats the pasta evenly.

5. Divide the pasta among bowls and top with additional Parmesan cheese and a few grinds of black pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.