Kale Pesto Pasta: A Bright, Nutritious Spin on a Classic Italian Dish
A quick, wholesome pasta dish with vibrant kale pesto, ready in under 30 minutes. Packed with flavor, nutrients, and easy to customize to your tastes.
Kale Pesto Pasta: The New Green Classic
Traditional pesto gets a bright, nutritious twist in this easy kale pesto pasta recipe. With the earthy depth of blanched kale, a fresh kick from basil and parsley, and a punch of lemon, it’s an elevated and health-forward update on an iconic Italian dish. Best of all, this meal comes together in just 25 minutes — perfect for a quick weeknight dinner that doesn’t compromise on flavor or nutrition.
Why Make Kale Pesto Pasta?
- Rich in Nutrients: Kale is known as a superfood, boasting vitamins A, C, and K, fiber, and antioxidants that support heart health and immunity.
- Flavorful & Versatile: A blend of kale, basil, and parsley creates a sauce bursting with herbal brightness and complexity.
- Quick & Easy: Minimal prep time and very little cooking make this a go-to weeknight recipe.
- Healthier Ingredients: Whole-wheat pasta and roasted almonds offer more fiber, nutrition, and a heartier bite than traditional options.
Ingredients
- Kosher salt
- 12 oz. whole-wheat linguine
- 1/2 cup fresh basil leaves
- 1 cup flat-leaf parsley leaves
- 1 bunch kale (about 1 lb.), ribs removed, leaves chopped
- 1/4 cup roasted unsalted almonds
- 2 cloves garlic, pressed
- 3 Tbsp. olive oil
- 1 Tbsp. grated lemon zest
- 2 Tbsp. lemon juice
- Grated Parmesan cheese (for serving, optional)
- Red pepper flakes (for serving, optional)
Step-by-Step Directions
- Cook the Pasta:
Bring a large pot of water to a boil. Add 2 teaspoons kosher salt and the whole-wheat linguine. Cook according to package directions until al dente.
- Blanch the Greens:
While the pasta cooks, fill a large bowl with ice water. Place basil and parsley in a strainer and dip in the boiling pasta water for a few seconds to wilt, then transfer immediately to the ice water. Add the kale to the boiling water, cook for 1 minute to soften and brighten, then transfer to the ice bath. Drain and squeeze out excess liquid from all greens.
- Make the Pesto:
- In a food processor, pulse the almonds until finely chopped.
- Add pressed garlic, 3 Tbsp. olive oil, lemon zest, lemon juice, and 1/2 teaspoon salt. Pulse to combine.
- Add the blanched herbs and kale. Process until mostly smooth (a little texture is fine).
- Assemble the Pasta:
- Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot.
- Add the kale pesto and 1/2 cup of reserved water to the pasta. Toss until coated, adding more water as needed for a silky sauce.
- Garnish and Serve:
Serve immediately, topped with plenty of Parmesan and a sprinkle of red pepper flakes if desired.
What Makes Kale Pesto Different?
Classic pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. This version adds kale for a more robust texture and deeper green color. Roasted almonds replace pine nuts for a toasty crunch and richer flavor, while lemon brightens every bite. The result is a sauce with more nutrients, more fiber, and a heftier, almost creamy body.
Nutrition Highlights (per serving)
- Calories: 539
- Protein: 20 g
- Carbohydrates: 81 g
- Fiber: 14 g
- Sugars: 4.5 g
- Fat: 19.5 g (2.5 g saturated fat)
- Cholesterol: 0 mg
- Sodium: 362 mg
Note: Nutrition values are approximations and will vary depending on specific ingredients used and serving sizes.
Tips, Variations, and Substitutions
- Whole-Wheat vs. Regular Pasta: Whole-wheat adds more fiber and nutrients, but feel free to use your favorite pasta shape or type.
- No Almonds? Substitute roasted walnuts, pistachios, or traditional pine nuts.
- Dairy-Free? Skip the Parmesan or use a vegan alternative for a completely plant-based dish.
- Extra Creaminess: Add a spoonful of ricotta or crème fraîche into the finished pasta before serving.
- Add Protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
Expert Tips for the Best Kale Pesto Pasta
- Blanching greens removes bitterness and keeps the pesto vibrant in color and flavor.
- Reserve your pasta water. The extra starch makes your sauce silky and helps it cling to noodles.
- Toss the pasta and pesto off the heat to avoid scorching the sauce or losing its bright texture.
- Use a good-quality olive oil. Since there are so few ingredients, each one counts toward bold flavor.
What others are reading
Why This Recipe is Good for You
- Kale: Filled with vitamins A, C, and K, plus calcium, iron, and powerful antioxidants for long-term health.
- Whole-Wheat Pasta: High in fiber, helps with satiety and digestion.
- Basil and Parsley: Offer not only flavor but also phytonutrients that support inflammation reduction.
- Almonds: Add healthy fats, vitamin E, and protein.
- Lemon: Brightens flavor and delivers a dose of vitamin C.
Serving Suggestions
- With Roasted Vegetables: Add a side of roasted cherry tomatoes or butternut squash for extra nutrition and flavor.
- Topped with Grilled Chicken: For added protein, top with sliced grilled or baked chicken breast.
- As a Potluck Dish: This pasta holds up well at room temperature, making it great for gatherings or leftovers for lunch.
How to Store and Use Leftovers
- Store cooled pasta in an airtight container in the fridge for up to two days.
- Reheat gently in a skillet with a splash of water or extra oil to loosen the sauce.
- Leftover pesto can be stored separately and used as a spread for sandwiches or stirred into soups and grain bowls.
Frequently Asked Questions (FAQs)
Q: Can I make the kale pesto ahead of time?
A: Yes, the pesto can be prepared up to three days in advance and stored in an airtight container in the refrigerator. For longer storage, freeze it in an ice cube tray for up to two months.
Q: Do I have to blanch the kale?
A: Blanching helps tame the bitterness of raw kale and aids in blending, but you can skip it if you prefer a more robust, rustic texture and flavor.
Q: Can I use other greens instead of kale?
A: Absolutely. Try spinach, arugula, or even collard greens for different shades of flavor and color.
Q: Is this recipe gluten-free?
A: As written with whole-wheat pasta, no. But you can substitute gluten-free pasta for a celiac-friendly meal.
Q: What other nuts can be used in place of almonds?
A: Pine nuts, walnuts, or pistachios work all work well and offer subtle variations in flavor and texture.
Table: Quick Comparison – Classic Basil Pesto vs. Kale Pesto
| Ingredient | Classic Basil Pesto | Kale Pesto Version |
|---|---|---|
| Green Base | Basil | Kale, basil, parsley |
| Nuts | Pine nuts | Roasted almonds |
| Cheese | Parmesan | Parmesan (optional for dairy-free) |
| Flavor Highlights | Herbaceous, sweet | Earthy, bright, tangy |
| Nutrition | Lower fiber, less iron | High fiber, boosted vitamins and minerals |
Summary: Why You Should Try This Kale Pesto Pasta
This kale pesto pasta is a shining example of how updating a classic can yield healthy, weeknight-friendly results without sacrificing taste or texture. With its deeply green, aromatic sauce and toothsome whole-wheat noodles, this recipe proves that simple ingredients and smart techniques can create a meal you’ll crave again and again.
Experiment with add-ins, make it ahead, and feel confident serving a dish that’s as nutritious as it is delicious! Try this today and discover a new staple in your healthy recipe rotation.
References
- https://kelliesfoodtoglow.com/2017/12/13/sicilian-style-kale-pesto-pasta/
- https://www.prevention.com/food-nutrition/recipes/a35552656/kale-pesto-pasta-recipe/
- https://freshmommyblog.com/kale-pesto-recipe-with-linguini-butternut-squash/
- https://caligirlinasouthernworld.com/delicious-kale-pesto/
- https://www.prevention.com/food-nutrition/g20442458/healthy-pasta-recipes-you-wont-feel-guilty-about/
- https://www.youtube.com/watch?v=wkmt7alqPHI
Similar Articles
Read full bio of Sneha Tete
