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Perfect Pesto Pasta

(1 Votes)
Perfect Pesto Pasta
15 Min

Whether you serve it hot or cold this is a winning pasta dish. Our Perfect Pesto Pasta gets its light, summery fresh taste from ingredients like kale, garlic, olive oil, and basil. Plus, this pasta is a beautiful, bright green, that makes it perfect for serving to company!

What You'll Need

  • 1 cup olive oil, divided
  • 4 cups chopped fresh kale
  • 1/4 cup pine nuts, toasted
  • 4 cloves garlic
  • 1 (1-ounce) package fresh basil
  • 1/2 cup grated Parmesan cheese, plus extra for sprinkling
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 (16-ounce) package rigatoni pasta
  • 2 cups cherry tomatoes, cut in half

What to Do

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add kale and cook 4 to 5 minutes, or until wilted.
  2. Place kale in food processor, add remaining oil, the pine nuts, garlic, basil, 1/2 cup Parmesan cheese, the salt, pepper, and lemon juice. Process until smooth.
  3. Cook pasta according to package directions, drain, and place in a large bowl. Add kale pesto and tomatoes to pasta, and toss gently until evenly coated. Sprinkle with extra Parmesan cheese and serve.


Want some more ways to enjoy delicious pesto? Try these!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 712
  • Calories from Fat 396
  • Total Fat 44g 68 %
  • Saturated Fat 6.7g 34 %
  • Trans Fat 0.0g 0 %
  • Protein 16g 31 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 7.3mg 2 %
  • Sodium 538mg 22 %
  • Total Carbohydrates 65g 22 %
  • Dietary Fiber 4.6g 18 %
  • Sugars 4.4g 0 %

Ratings & Comments

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During the winter months when tomatoes may not be at their ripest, I like to use sundried tomatoes that are packed in oil for pasta dishes like this one. If you don't really like the rawness of fresh kale, baby spinach leaves are a great substitution in this pesto. This is such a simple and quick dinner option, and good for you too!


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