Kale is being hailed as one of the greatest superfoods of the decade. So naturally, you’ll be finding it in a variety of dishes — from breakfast to dessert! If you’ve eaten at any restaurant lately, you’ve perhaps eyed the big kale salad.But what if you want a meal with super-nutrients and substance? In that case, this pasta recipe is calling your name. Gluten-free brown rice pasta gets tossed with fresh basil pesto and finely chopped kale for a dinner that tastes as good as it makes you feel.
1 package (14 oz.) brown rice fettuccine pasta
2 cups basil, washed and loosely packed
1/3 cup extra virgin olive oil
1/2 cup walnuts, soaked 1-2 hours and drained
1 Tbsp. nutritional yeast
3 cloves garlic
1 Tbsp. water
1/2 tsp. sea salt
Black pepper to taste
1 cup cherry tomatoes, quartered
1 cup kale, finely chopped (or more)
- Prepare pasta according to instructions. Drain and set aside.
- In a blender or food processor, add basil, olive oil, walnuts, nutritional yeast, water, garlic, salt and pepper. Pulse until you reach a coarse consistency. Drizzle in additional oil, as needed.
- In a large bowl, add the chopped kale and top with cooked pasta. Allow to sit until kale has softened.
- Mix in pesto and cherry tomatoes. Season with more salt and pepper to desired taste.