Kale Pesto Pasta

Name: Kale Pesto Pasta
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 12 oz. lasagna noodles, broken into large pieces; 1 1/2 c. basil leaves; 8 oz. curly kale, ribs removed and leaves roughly chopped; 1/4 c. roasted unsalted almonds; 1 large clove garlic, pressed; 2 tsp. lemon zest plus 2 tablespoons lemon juice; 1/4 to 1/2 teaspoon crushed red pepper; Kosher salt; 6 tbsp. olive oil; Parmesan and cracked black pepper, for serving

This vibrant pasta is a delicious way to get your greens in.

By Susan ChoungPublished: Nov 12, 2022

Be the first to review!

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

586

Jump to recipe

Who knew broken lasagna noodles could make for such a stunning pasta? Blanching the kale and basil—right in the pot while the pasta cooks—and shocking them in ice water is the key to this vibrantly green sauce. Blitzing the pesto with pasta water in a food processor helps get the mixture to a smooth, swoon-worthy consistency. Add a few more splashes of pasta water if necessary when tossing the cooked noodles with the pesto.

Advertisement - Continue Reading Below

Ingredients

12 oz.
lasagna noodles, broken into large pieces
1 1/2 cups
basil leaves
8 oz.
curly kale, ribs removed and leaves roughly chopped
1/4 cup
roasted unsalted almonds
1
large clove garlic, pressed
2 tsp.
lemon zest plus 2 tablespoons lemon juice
1/4
to 1/2 teaspoon crushed red pepper
Kosher salt
6 Tbsp.
olive oil
Parmesan and cracked black pepper, for serving

Directions

1. Step 1Cook noodles per package directions, reserve 1 1/2 cups pasta water, then drain pasta and return to pot.
2. Step 2Meanwhile, place basil in strainer basket and dunk basket into boiling pasta water for 3 seconds, then immediately transfer to bowl of ice water. Add kale to boiling pasta water and cook 1 1/2 minutes. Scoop out with strainer and transfer to ice water. Drain and squeeze out any excess liquid.
3. Step 3In food processor, chop almonds. Pulse in garlic, lemon zest and juice, crushed red pepper, and 1/2 teaspoon kosher salt. Add wilted basil and kale and olive oil and puree, adding 1/4 to 1/2 cup pasta water until mixture is smooth.
4. Step 4Toss pesto with pasta, adding more pasta water as necessary to coat evenly. Serve topped with Parmesan and cracked black pepper