Casarecce Con Pesto Cavolo Casarecce Pasta With Kale Pesto Food

CASARECCE CON PESTO CAVOLO (CASARECCE PASTA WITH KALE PESTO)

Casarecce Con Pesto Cavolo (Casarecce Pasta With Kale Pesto) image

Make and share this Casarecce Con Pesto Cavolo (Casarecce Pasta With Kale Pesto) recipe from Food.com.

Provided by Broke Guy

Categories Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) box pasta (casarecce)
5 tablespoons extra virgin olive oil
2 cups baby kale
1/2 cup hazelnuts, peeled
1/2 cup romano cheese
1 pint cherry tomatoes, halved
1 bunch asparagus, cut 1 inch
salt and pepper, to taste

Steps:

Preheat oven to 450 degrees F.
Rub asparagus with oil, salt and pepper. Spread out on a baking sheet and bake for 15 minutes.
While the asparagus is baking, start the pasta cooking and make the pesto.
Bring a large pot of water to a boil.
In a food processor, process the nuts, cheese and kale while gradually adding remaining oil. When combined, set aside.
When the water is boiling, cook the pasta according to package directions and drain while saving 1/2 cup of cooking liquid.
Once the pasta is drained, transfer to a bowl and mix in the reserved cooking liquid, kale pesto, cherry tomatoes and asparagus. Serve immediately.

Nutrition Facts : Calories 446.8, Fat 21.3, SaturatedFat 3.5, Cholesterol 7.4, Sodium 112.1, Carbohydrate 52.1, Fiber 5.6, Sugar 4.4, Protein 14.5

VEGAN KALE PESTO PASTA

Vegan kale pesto pasta image

Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It's perfect stirred through wholemeal spaghetti for a healthy vegan meal

Provided by Tracey Raye

Categories Dinner, Lunch

Time 20m

Number Of Ingredients 8

Ingredients

150g kale
small bunch of basil
1 small garlic clove
3 tbsp pumpkin seeds
5 tbsp extra virgin olive oil
3 tbsp nutritional yeast
1 lemon, zested and juiced
350g wholemeal spaghetti

Steps:

Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it's too thick.
Cook the pasta following pack instructions, then toss with the pesto and serve.

Nutrition Facts : Calories 537 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

KALE PESTO

Kale pesto image

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Provided by Sarah Cook

Categories Dinner, Main course

Time 10m

Yield Makes enough for 10-12 servings

Number Of Ingredients 8

Ingredients

85g pine nut , toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil , plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Steps:

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CREAMY PESTO & KALE PASTA

Creamy pesto & kale pasta image

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Provided by Esther Clark

Categories Dinner, Lunch, Pasta, Supper

Time 35m

Number Of Ingredients 6

Ingredients

1 tbsp rapeseed oil
2 red onions , thinly sliced
300g kale
300g wholemeal pasta (penne or mafalda work well)
4 tbsp reduced-fat cream cheese
4 tbsp fresh pesto or vegetarian alternative

Steps:

Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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