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Whole Wheat Pasta with Kale Pesto
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Wholesome Whole Wheat Pasta with Creamy Cashew Kale Pesto - a vibrant and simple vegetarian dinner! Keep your pesto green and lush by quickly blanching the kale.
Ingredients:
  • For the pesto:
  • 1 bunch lacinato kale (about 12 ounces), stems removed and leaves torn into large pieces
  • 1/2 cup unsalted cashews
  • 2 cloves garlic, peeled
  • 1/2 cup finely grated Parmesan or Romano
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Water, as needed, to thin the pesto
  • For the pasta:
  • 1 pound whole wheat linguine, spaghetti, or bucatini.
  • 2 to 3 tablespoons lemon juice, or to taste
  • 8 ounces fresh mozzarella cheese, cut into 1-inch pieces
Instructions:
  • Prepare a large bowl of ice water while bringing a large pot of salted water to a boil. Add kale to boiling water and stir for 15 seconds until wilted and deep green. Then, transfer the kale to the bowl of ice water or run it under cold water in a colander. Squeeze out excess water from the kale.
  • Prepare the pesto: In a food processor, finely chop the cashews and garlic. Add the kale and Parmesan, and pulse until finely chopped. Scrape down the sides with a spatula. With the motor running, stream in the olive oil. Season with salt and pepper. Adjust consistency with water, if necessary. Taste and adjust seasoning as desired.
  • Boil the pasta in the same pot of water used for the kale. Cook for 7 to 10 minutes until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta in a colander.
  • Combine cooked pasta with lemon juice in the empty pot. Add pesto to your liking and mix well. If pesto seems dry, add pasta water gradually until pasta is coated. Mix in mozzarella and enjoy.

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