Kale Pesto Pasta
This bright green kale pesto is a bold, zesty no-cook pasta sauce. It's vegan, packed with flavor, and comes together in just 20 minutes!
Servings 4 serves
Calories 859kcal
Equipment
- Food processor
Ingredients
- 1 bunch curly kale leaves only, stems removed; approx. 4 oz or 115g
- ¾ cup raw cashews whole; approx. 3 oz or 85g
- ½ cup olive oil extra virgin; approx. 4 oz or 113g
- 3 cloves garlic peeled
- 1 medium lemon juiced; approx. 3 tbsp or 45g juice
- 1 tsp salt fine sea salt
- 16 oz rigatoni dried; cooked according to package directions; approx. 450g
To garnish
- chilli flakes optional
- cashew parmesan or nutritional yeast; optional
Instructions
- In a food processor, combine the kale, cashews, olive oil, garlic, lemon juice, and salt. Blend for 1–2 minutes, scraping down the sides as needed, until finely chopped and combined. The texture should be slightly chunky, not completely smooth.Tip: For a smoother, silkier pesto, use a blender and add an extra splash of olive oil if needed.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain well.
- Return the cooked pasta to the pot or a large mixing bowl. Add the pesto and gently toss until evenly coated.
- Divide among four bowls and top with chili flakes and cashew parmesan if desired. Serve immediately.
Video
Notes
This recipe is an adaptation of a recipe from the cookbook Chloe's Kitchen by Chloe Coscarelli.
Nutrition
Calories: 859kcal | Carbohydrates: 105g | Protein: 22g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Sodium: 610mg | Potassium: 598mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3253IU | Vitamin C: 45mg | Calcium: 129mg | Iron: 4mg