Nonna’s pasta with kale pesto

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Nonna’s pasta with kale pesto

A flavorful and healthy pasta dish that is quick and is a good alternative to basil pesto
Servings 4 people
Prep Time 15 mins
Cook Time 20 mins
Total Time 45 mins

Equipment

  • Food processor
  • cutting board
  • knife

Ingredients

  • 1 lb tagliolini pasta
  • 1 bunch Italian kale (cavolo nero)
  • 3 garlic cloves
  • 1/4 cup pine nuts can substitute with almonds
  • 1/4 cup grated parmesan cheese or grated pecorino cheese
  • extra virgin olive oil
  • salt & pepper to taste

Instructions

  • Gather your ingredients
    ingredients gathered on a wooden tray
  • In a large sauce pan, bring 6 cups of water to a boil. Add salt and drop the pasta. Stir
    1 lb tagliolini pasta
  • Meanwhile, wash the kale and remove the stems. Boil for 10 minutes
    1 bunch Italian kale (cavolo nero)
    torn kale leaves
  • Add all the ingredients to a blender and blend till combined
    1 bunch Italian kale (cavolo nero), 3 garlic cloves, 1/4 cup pine nuts, 1/4 cup grated parmesan cheese, extra virgin olive oil, salt & pepper to taste
    Fresh kale, garlic, pine nuts and cheese in food processor
  • Add the olive oil until the mixture is creamy
    Kale pesto being made in food processor
  • Combine all the ingredients and serve
    pasta dressed with kale pesto on plate
Author: Rebecca
Calories: 541kcal
Cost: $
Course: Main Course
Cuisine: Italian
Keyword: easy pasta sauce, easy recipe, kale pesto, low carb pasta sauce, parsley pesto recipe, pasta recipe, pasta with pesto, quick pasta recipe, quick pasta sauce, vegetarian pasta sauce

Nutrition

Calories: 541kcal | Carbohydrates: 93g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 129mg | Potassium: 652mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6800IU | Vitamin C: 82mg | Calcium: 200mg | Iron: 3mg

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