Nutty Kale Pesto Pasta With Caramelized Onion Food
NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION
My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
KALE WITH CARAMELIZED ONIONS AND GARLIC
Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large pan.
- Add chopped onions and garlic.
- Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
- Add torn kale.
- Toss with onions and garlic.
- Cook until kale is wilted.
- Sprinkle with a tiny bit of balsamic vinegar if desired.
- (Thanks reviewers for reminding me of removing the stems!).
Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2
KALE PESTO PASTA
Kale, basil and lemon combine to make a refreshing pesto pasta dish that can be served hot or cold as a salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, reserving 1/4 cup of pasta cooking water; drain well.
- Meanwhile, in food processor, place all remaining ingredients except Parmesan cheese. Cover; process about 1 minute, stopping occasionally to scrape sides, until smooth.
- Return pasta to saucepan. Stir in reserved pasta water and pesto from food processor; toss to mix. Serve immediately with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
CREAMY PESTO & KALE PASTA
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
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
KALE PESTO WITH WHOLE WHEAT PASTA
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Pasta Kale Pistachio Noodle Healthy Vegetarian Soy Free Peanut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
- Cook pasta in pot of boiling water, stirring occasionally, until al dente.
- Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
- Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
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