Pasta with kale pesto is delicious and flavorful. Kale was a recent discovery for me, and I must confess it immediately won me over. Today I’ve used it to prepare a creamy kale pesto perfect for dressing a delicious pasta dish, in my case spaghetti. A very simple first course to prepare especially if you make the pesto in advance, even the day before. With just a few simple ingredients, you can serve your family a delicious dish that I’m sure everyone will love. Kale is a concentrate of minerals and vitamins. It contains very few calories, 49 calories per 100 grams of kale, and has diuretic, antioxidant, and laxative properties. This makes it perfect for stomach and intestinal health. All these properties make it a ‘super food’ to consume for our well-being. The kale pesto has captivated me so much that I might like it even more than the classic basil pesto. Let’s head to the kitchen and prepare together a delicious plate of Spaghetti with kale pesto
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 273.67 (Kcal)
- Carbohydrates 34.40 (g) of which sugars 2.34 (g)
- Proteins 9.55 (g)
- Fat 11.29 (g) of which saturated 2.57 (g)of which unsaturated 3.87 (g)
- Fibers 3.25 (g)
- Sodium 479.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Kale Pesto
- 12.7 oz spaghetti
- 8.8 oz kale
- 1 clove garlic
- to taste coarse salt
- 2.7 tbsp extra virgin olive oil
- 2.1 oz pine nuts
- 1.8 oz grated Parmesan cheese
What you need to prepare the pesto
- Immersion Blender
How to prepare Pasta with Kale
First prepare the Pesto: wash the kale leaves, cut them into pieces, removing the hard central part. Blanch the kale leaves for 3-4 minutes in boiling water. Drain them and transfer to a bowl of very cold water, this way they will retain their bright green color. Let them drain well.
Transfer the kale to the glass of an immersion blender. Add a clove of garlic from which you’ve removed the central germ, a pinch of coarse salt, and the pine nuts. Blend and also add the grated Parmesan cheese and the extra virgin olive oil little by little. Blend to obtain a soft green cream.
Cook the spaghetti, or another type of pasta, in abundant salted water. Pour the pesto into a bowl. Drain the pasta al dente, keeping a little of the cooking water. Pour the pasta into the bowl with the pesto. Stir and add a few tablespoons of the cooking water to make the dish creamier. Stir and serve.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the kale pesto in advance and store it in a jar in the fridge for 2-3 days or you can also freeze it
Don’t miss the recipe for Pasta alla puttanesca simple and delicious
Your Questions
What can I substitute for pine nuts?
With 40 grams of walnut kernels or 40 grams of almonds
Can I skip adding garlic?
Yes, it will still be delicious
