Kale Pesto Penne Recipe
Kale Pesto Penne Recipe
Do you throw out the nourishing stems of kale? Instead of tossing them, make this delicious and nutritious Kale Pesto Penne Recipe with your family.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4–5 large stems curly kale, washed well
- 2 cloves garlic, peeled
- 50g (approx.) parmesan cheese, roughly diced
- 1 cup almonds, toasted
- Big handful basil leaves
- Juice & zest 1 small lemon
- ¼ cup extra-virgin olive oil
- Black pepper, to taste
- 250g rice quinoa penne pasta
- 2 tbsp extra-virgin olive oil + 1 tbsp water
Method
- Start by stripping leaves off kale stems, tearing into small pieces and finely chopping remaining kale stems.
- Bring 2 cups water to boil in large pot and boil chopped stems (not leaves) for 5 mins (or until softened). Drain and set aside.
- Refill pot with water and bring to boil. Once boiling, cook penne until al dente.
- Meanwhile, make pesto: in food processor, chop garlic. Add parmesan and process until finely grated. Add half of almonds and pulse until finely chopped.
- Add basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms coarse pesto.
- Once pasta is cooked, strain and return pan to moderate heat. Add extra 2 tbsp olive oil and water then add kale leaves. Sauté, stirring constantly until just wilted (but not browned).
- Once wilted, return pasta, pesto and remaining toasted almonds to pot and stir to combine over low heat.
- Serve immediately.
- Tip: For omnivores, you can also add cooked chicken or tuna. To make it vegan (and dairy-free), replace parmesan with nutritional yeast.
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