Looking for a simple yet vibrant dish to brighten up your weeknight dinners? This Kale Pesto Pasta is just the ticket. With its fresh, bold flavors and simple preparation, it's a delicious way to enjoy leafy greens in a new form.
Pasta: This is the base of your dish, so choose a shape you love. Penne or spaghetti are both great options for holding the sauce.
Kale: Fresh kale brings a hearty, earthy flavor and a good dose of nutrients. It’s the star of this pesto.
Walnuts: They add a rich, nutty flavor and creamy texture. Feel free to toast them for extra depth.
Parmesan Cheese: Grated Parmesan offers a savory, umami kick that balances the kale's bitterness.
Garlic: Just two cloves infuse the pesto with aromatic depth.
Extra-Virgin Olive Oil: This is the liquid gold that emulsifies the pesto, making it smooth and velvety.
Lemon Juice: A squeeze of lemon brightens up the flavors and adds a zesty tang.
Salt and Pepper: Essential for seasoning and bringing all the flavors together.
This Kale Pesto Pasta pairs wonderfully with a fresh green salad on the side. For a heartier meal, top with grilled chicken or roasted vegetables. A crisp white wine, like Sauvignon Blanc, complements the dish beautifully.
Start by cooking your pasta according to the package instructions. Aim for al dente, because you want it to have a little bite when mixed with the pesto. Don’t forget to save a quarter cup of the pasta water before draining it. This starchy water will help your sauce cling to the noodles beautifully.
While the pasta is cooking, grab your food processor. Add the kale leaves, walnuts, Parmesan cheese, and garlic. Pulse until everything is finely chopped. This is where your pesto starts to come together, and it's all about getting the texture just right.
With the processor running, slowly drizzle in the olive oil and lemon juice. This step is crucial as it emulsifies the pesto, transforming it into a smooth, creamy sauce. Stop and scrape down the sides if needed to ensure everything is well combined.
Now, season your pesto with salt and pepper to taste. Remember, it should be flavorful and well-balanced, so don’t shy away from adjusting the seasoning to your preference.
Toss the cooked pasta with the pesto, adding a little bit of the reserved pasta water at a time. This helps the pesto coat every noodle evenly. You’re aiming for a glossy, well-covered pasta — not too thick, not too thin.
Serve your kale pesto pasta immediately. If you’re feeling fancy, garnish with a bit more Parmesan cheese and a drizzle of olive oil.
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