Pesto Pasta with Kale and Tomatoes Recipe

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)


  1. Prepare pasta according to instructions. Drain and set aside.
  2. 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.
  3. In a large bowl, add the chopped kale and top with cooked pasta. Allow to sit until kale has softened.
  4. Mix in pesto and cherry tomatoes. Season with more salt and pepper to desired taste.

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Jenna Bensoussan is an entertainment, lifestyle and wellness writer and editor. She served as executive editor for Smart Talk Magazine, associate editor for Counselor Magazine, and continues to serve as contributing editor for ACED Magazine. She has also contributed to newspapers such as the Boynton Times. Bensoussan holds a B.A. in communication and public relations from Florida Atlantic University.