The pasta with Tuscan kale pesto is a creamy, simple and flavorful first course, perfect when you have little time but want to serve something tasty. The Tuscan kale, with its deep color and delicate flavor, is turned into a velvety pesto that envelops the pasta, making it aromatic and irresistible.
This recipe is ideal for using homemade Tuscan kale pesto, an easy and versatile sauce made with just a few ingredients that can enrich many dishes. Just cook the pasta and toss it with a few tablespoons of pesto to get a creamy and flavorful first course in minutes.
To finish the dish I added a sprinkling of grated cheese and some chili flakes, which give a spicy, intense note that contrasts pleasantly with the kale’s delicate flavor.
If you love homemade pestos, on the blog you’ll also find a dedicated collection of these versatile sauces, perfect for quick and tasty first courses. Among the most appreciated recipes are pasta with purple kale pesto, with a surprising color and delicate taste, pasta with carrot pesto, simple and fragrant, and pasta with eggplant and cherry tomato pesto, which captures all the flavors of Mediterranean cuisine.
For lovers of fresh and aromatic flavors there’s also pasta with lemon pesto, while among traditional Sicilian recipes you can’t miss pesto alla trapanese, also known as pasta cu’ l’agghia pistata, one of the most beloved sauces in our cuisine.
Pasta with Tuscan kale pesto is therefore an easy and quick recipe that brings a colorful and creamy first course to the table, perfect to highlight one of the best and most versatile vegetable pestos you can make with seasonal greens. You can prepare it with dried pasta or fresh pasta such as homemade busiate, maccheroni al ferretto, homemade rigate cavatelli and many more. Ready to make it with me? Let’s go to the kitchen, but first remember that if you want to keep up with my other recipes you can follow my Facebook page and my Instagram profile.
Also check out these homemade pestos and original pasta sauces:
- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make pasta with Tuscan kale
- 4 1/2 cups Tuscan kale (cavolo nero), leaves, chopped
- 3 oz Parmesan cheese, grated (about 3/4 cup)
- 3/4 oz Pecorino cheese, grated (about 3 tbsp)
- 2 oz Almonds (toasted in a pan for a few minutes)
- 7 tbsp Extra-virgin olive oil
- 1 pinch Salt
- 1 pinch Chili flakes
- 1.1 lb Fresh pasta (or use 12 oz dried (about 350 g))
Tools
- Pot
- Colander
- Food processor
Steps to make pasta with Tuscan kale pesto
To prepare this delicious pasta, start by making the Tuscan kale pesto (cream). First, wash the kale leaves thoroughly and remove the toughest part of the stems.
Bring a pot of salted water to a boil and add the kale. Let it cook for about 10 minutes, until very tender.
Once cooked, drain the kale and place it in a colander, letting it drain for a few minutes to remove excess water. Then squeeze the leaves well with your hands to remove any remaining moisture and prevent the pesto from becoming too runny. Transfer the well-drained kale to a food processor, add the almonds, the clove of garlic, the Parmesan, the Pecorino and the extra-virgin olive oil.
Blend everything until you obtain a smooth cream, adjusting the consistency with a drizzle of extra-virgin olive oil if needed to reach the desired density.
Your Tuscan kale pesto is now ready to use as a pasta sauce.
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Drain the pasta and transfer it to a bowl or a pan. Add the Tuscan kale pesto and mix well, adding a few tablespoons of the reserved pasta cooking water if necessary to make the sauce creamier.
Storage notes and tips
Pasta with Tuscan kale pesto is best enjoyed immediately after preparation, when the sauce is creamy and perfectly coats the pasta. If you have leftovers, store them in the refrigerator for 1 day in an airtight container and reheat in a pan with a tablespoon of water or a drizzle of oil to restore creaminess.
The Tuscan kale pesto can be made in advance. It keeps in the refrigerator for 2–3 days, covered with a thin layer of extra-virgin olive oil.
For a richer flavor you can enrich the pasta with chopped walnuts, pine nuts or almonds, which pair very well with the taste of Tuscan kale.
If you prefer a milder taste, you can add a tablespoon of ricotta or cream cheese to the pesto to make the sauce even more velvety.
This recipe works great with fusilli, trofie or rigatoni—pasta shapes that hold the pesto and enhance its creaminess.
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Frequently Asked Questions
Can I make the Tuscan kale pesto in advance?
Yes, the Tuscan kale pesto can be prepared a few days in advance. Store it in the refrigerator in a well-sealed jar, covered with a thin layer of extra-virgin olive oil.
Which pasta shapes work best with Tuscan kale pesto?
Short pasta shapes like fusilli, trofie, rigatoni or gemelli are perfect because they hold the pesto well and make the dish creamier.
How can I make the pasta with Tuscan kale pesto creamier?
To get a creamier consistency, simply add a little of the pasta cooking water while you toss the sauce with the pasta.
