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Kale Pesto Pasta
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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.
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