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Kale Pesto Pasta

Kale Pesto Pasta
MyPlate: Dairy, Grains, Meat/Protein, Oil/Fat, Vegetables
Diet: Vegetarian
Type: Recipes
Allergen: Milk, Wheat
Source: Garden to Grindz
Servings: 6

Ingredients

  • 1 ½ cups Basil, italian or thai
  • 1 ½ cups Kale, raw
  • 1 clove Garlic
  • ¾ cup Olive oil
  • ¾ cups Parmesan cheese
  • 1 ½ tsp Pepper
  • 1 ½ tsp Salt
  • ¼ cup Macadamia nuts (optional)
  • 4.5 oz Whole wheat spaghetti, dry

Instructions

  • Prepare your pasta according to the directions on the package.
  • Meanwhile, in a blender or food processor, blend together all of the remaining measured ingredients until smooth.
  • When pasta is al dente, scoop out and save ¼ C pasta water, strain the rest.
  • Add pasta to serving tray and mix in pesto and saved pasta water until well combined.
  • Serve ¾ C warm pasta per keiki.
Nutrition Facts
Kale Pesto Pasta
Serving Size
 
75 g
Amount per Serving
Calories
350
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
10
mg
3
%
Sodium
 
770
mg
33
%
Potassium
 
102
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Protein
 
5
g
10
%
Calcium
 
124
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.