Tired of everyday flavors? Sometimes combining just a few ingredients yields a surprising result. Creamy Tuscan kale pasta is an example. The Tuscan kale is the undisputed star; a real concentrate of wellbeing, very rich in vitamins, minerals and antioxidants. It’s one of those natural superfoods that are truly good for you, and turning it into a pesto is the perfect way to bring it to the table with taste and simplicity. The olives add character, the sun-dried tomatoes give that Mediterranean note that wraps everything together. The result is a simple but incredibly appetizing dish; an explosion of flavors to try! So… pen in hand and jot down the recipe!
Other recipes with Tuscan kale that might interest you:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for creamy Tuscan kale pasta
The quantity of ingredients (pesto, olives and sun-dried tomatoes) can be increased or decreased according to personal taste.
- 12 oz pasta (shape of your choice (about 350 g))
- 1 cup Tuscan kale pesto (about 9 oz (250 g))
- 3 oz sun-dried tomatoes in oil (drained weight (about 80 g))
- 3 oz Taggiasca olives (about 80 g)
- salt
Tools
- 1 Pot
- 1 Pan
- 1 Colander
Preparation of creamy Tuscan kale pasta
Prepare the Tuscan kale pesto following the recipe described HERE. If you want to prepare it only for this pasta you should halve the quantities. Since it keeps for a few days in the refrigerator and can also be frozen, I recommend not halving it and you’ll have the sauce ready for another lunch.
Drain the sun-dried tomatoes from the preserving oil and cut them into small pieces.
Cook the pasta in plenty of boiling salted water.
While the pasta cooks, warm the Tuscan kale pesto in a large pan, thinning it with a few tablespoons of the pasta cooking water. Keep the heat low.
Then add the black olives (whole or chopped) and the sun-dried tomatoes. Stir and adjust the salt, if necessary.
Drain the pasta al dente and transfer it to the pan with the sauce. Mix carefully to combine all the ingredients and let it flavor for a few moments over the heat.
Divide the creamy Tuscan kale pasta among individual plates and serve immediately, hot. Enjoy! Paola
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