adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rotini With Kale and Walnut Pesto
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate dinner with vibrant kale and walnut pesto, transform into a nutritious powerhouse. Enhance with zesty lemon pepper chicken for added protein.
Ingredients:
  • For the pesto:
  • 1 bunch kale, stems removed
  • 1 cup loosely packed basil
  • 2 cloves garlic
  • 1/2 cup toasted walnuts
  • 1/3 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 12 ounces rotini pasta
  • Parmesan cheese, for serving
  • For the Lemon Pepper Chicken (Dad Add):
  • 2 chicken cutlets
  • 2 teaspoons lemon pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
Instructions:
  • Prepare the kale and basil: Bring a large pot of salted water to a boil. Quickly blanch the kale and basil for 10 seconds, then remove and cool on a baking sheet. Pat dry if needed. Proceed with cooking your pasta in the same pot of water.
  • Prepare the pesto by combining blanched kale, basil, garlic, walnuts, 1/3 cup water, olive oil, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed. If the pesto is too thick, add water gradually until it reaches your desired thickness.
  • Cook the rotini pasta in the same water used for blanching the vegetables until al dente according to package instructions. Save 1 cup of pasta water, then drain pasta. Put the pasta back in the pot, mix in all the pesto, and combine well. If the pesto is too dry, gradually add reserved pasta water while stirring until the pasta is nicely coated.
  • To enjoy, sprinkle grated parmesan cheese over the pesto rotini. Store any leftovers in the fridge for 2 to 3 days, and gently reheat by adding a splash of water in a pot over low heat or in the microwave.
  • Prepare the lemon pepper chicken by generously seasoning the chicken cutlets with lemon pepper and salt. Cook the cutlets in a medium skillet with olive oil over medium heat for 5 to 6 minutes on each side until the internal temperature reaches 165°F. Let them rest before slicing and serving over the rotini.

Similar Recipes