Kale pesto pasta

Prep 10 min
Total 20 min
Serves 5

There are so many superfoods in this pesto, you’d be forgiven for assuming it won’t taste as delicious as it does.



1/2 bunch
kale, ribs removed (about 9 cups)
375-g pkg
tagliatelle pasta
1 1/2 cups
grated parmesan, divided
1 cup
walnut halves, toasted, plus more for garnish
1 cup
frozen shelled edamame, thawed
1 tsp
3/4 cup


  • BOIL a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 sec. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
  • ADD tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 min.
  • WHIRL kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  • DRAIN pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.


Calories 881
Protein 29 g
Carbohydrates 66 g
Fat 57 g
Fibre 6 g
Sodium 937 mg
Excellent source of Zinc

Issue: March 2015

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Photo credit: Kale pesto pasta. (Photo, Erik Putz.)

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