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
ONE POT CREAMY KALE PESTO PASTA
One Pot Creamy Kale Pesto Pasta is an easy way to get dinner on your table in under 30 minutes. Angel hair pasta noodles are tossed with a kale pepitas pesto and pan fried acorn squash. Everything is cooked in one pot!
Provided by HWC Magazine
Time 25m
Number Of Ingredients 10
Steps:
- Add olive oil and onions into a pot and saute until golden and aromatic, add garlic stir for a minute. Add kale and toss just until the kale turns bright vibrant green. Season with salt and pepper to taste. Remove from pan and allow to cool slightly.
- Add another tablespoon of olive oil to the same pot and add your acorn squash and saute uncovered until slightly golden and fork tender, around 5 minutes. (You can add a tablespoon of water to help steam the squash and speed up the process) Season to taste. Remove cooked acorn squash from pan and set aside.
- Make kale pepita pesto. In a food processor add your cooked kale, onion, garlic, ¼ cup olive oil and ¼ cup roasted pepitas butter. Season with salt and pepper to taste. Process until smooth and bright green.
- Add vegetable broth to your pot, salt and pepper to taste and angel hair pasta and boil for about 4 minutes or according to the pasta directions and the broth is mostly evaporated but with some broth still left in the pan. Stir frequently in the pot and cook until aldente.
- Add the kale pepitas pesto to your cooked one pot angel hair pasta and toss well. Divide pasta into 4 bowls, top with pan roasted acorn squash and top with roasted pepitas. Enjoy!
Nutrition Facts : ServingSize 6 g, Calories 639 kcal, Carbohydrate 112 g, Protein 162 g, Fat 114 g, Fiber 112 g
ONE POT CREAMY KALE, WHITE BEAN AND PESTO PASTA
Steps:
- In a large, heavy bottomed pot, heat the olive oil over medium-high heat. Add in the shallots and sauté for 2 minutes or until softened. Add in the garlic, red pepper flakes, lemon zest, salt and pepper and sauté another 30 seconds.
- Add in the kale, pasta, water and season with salt and pepper. Stir, then bring to a boil. Cook for approximately 10 minutes or until the pasta is al dente. Stir frequently. Most of the water should be absorbed at this point.
- Stir in the beans, coconut milk or cream, Parmesan cheese and pesto. Continue to cook until the pasta is creamy and warmed through, taste for seasoning. Finish the pasta by squeezing in the juice of a lemon and adding in the dill. Stir to combine and then serve topped with extra pesto, Parmesan cheese and dill if desired.
Nutrition Facts : Calories 466 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 17 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 386 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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