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First Courses

Kale Pesto Pasta

Kale Pesto Pasta is a Quick and Tasty First Course that combines the healthy properties of kale with one of the most beloved preparations ever: pesto!
Recipe Kale Pesto Pasta
  • Difficulty Easy
  • Preparation 15 minutes
  • Servings for Serves 4

The Kale Pesto Pasta is one of those irresistible Vegetarian Main Dishes that combines the beneficial properties of a winter vegetable like Kale with a classic and timeless preparation from our culinary tradition: Pesto.

Kale Pesto is an easy and quick preparation that takes less than 10 minutes, yet it has an intense and enveloping flavor that will blend with any pasta format, making the dish creamy and rich in taste. Additionally, the practicality of pestos is that you can prepare extra Kale Pesto and store it in the fridge or freeze it to have it ready when needed. Nothing could be more convenient!

With Kale Pesto Pasta, you can quickly solve a last-minute dinner or lunch, serving a Healthy Main Dish that will provide a full load of important vitamins and minerals for the whole family.

If you are looking for other delicious Kale Recipes, try Baked Kale Chips, Kale Salad, and Sautéed Kale with Pancetta. And for more ideas to prepare tasty Pesto Recipes, check out our collection of the Best Pesto Recipes.

Now grab your blender and turn on the stove: let’s quickly prepare this creamy and flavorful Kale Pesto Pasta!

Ingredients for Serves 4

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Method

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  1. To prepare the Kale Pesto Pasta, first wash the Tuscan kale (cavolo nero) after removing the central stem. Blanch it for 2 minutes in boiling water, then transfer it to a bowl with ice water to stop the cooking process.
  2. Bring a pot of water to boil (including the kale cooking water) to cook the pasta. Meanwhile, blend the blanched kale, Parmigiano cheese, ricotta cheese, almonds, garlic, a generous drizzle of olive oil, and a pinch of salt in a food processor.
  3. Next, prepare the breadcrumb topping: coarsely chop the almonds and toast them in a pan with breadcrumbs, a drizzle of olive oil, and a pinch of salt, until the mixture turns golden brown. Set aside.
  4. When the pasta is cooked, drain it and toss with the prepared pesto, adding a few spoonfuls of pasta cooking water to create a creamy consistency. Plate your Kale Pesto Pasta and finish by sprinkling the toasted breadcrumb mixture on top. Finally, remember to download our App with exclusive content and fewer ads!
    Kale Pesto Pasta 1

Variations and Alternatives

You can substitute the salted ricotta (ricotta salata) with the same amount of grated pecorino or Parmigiano-Reggiano cheese. The almonds can also be replaced with other nuts such as walnuts, pine nuts, or a mix of different nuts.

Tips

Being a Pesto, this sauce should never be cooked. Instead, combine it with the pasta when the heat is off (mantecato style): this way both flavor and color will remain intact. If the Pesto seems too thick when blending the ingredients, add a few tablespoons of the reserved cabbage cooking water to achieve the desired consistency.

Storage

The Pasta with Cabbage Pesto should be eaten immediately to best enjoy its creamy texture and flavor. If you have leftover Cabbage Pesto, you can store it in the refrigerator in a glass jar with a new lid, covered with extra virgin olive oil, for up to 1 week. Alternatively, you can freeze it in single portions and store it for up to 2 months.

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