Walnut & Kale Pesto Pasta

Name: Walnut & Kale Pesto Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 400 g pasta (penne or fusilli); 1 tbsp salt (for pasta water); 120 g kale (stems removed, roughly chopped); 0.5 cup walnuts (toasted lightly); 3 pcs garlic (cloves, peeled); 0.5 cup parmesan cheese (freshly grated); 0.25 cup olive oil; 2 tbsp lemon juice (freshly squeezed); 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, earthy pesto made with fresh kale and crunchy walnuts, tossed through perfectly al dente pasta. This simple weeknight dinner feels special but comes together in under 30 minutes — no pine nuts needed. The raw kale pesto clings to every strand, delivering a punch of garlic, lemon, and savory parmesan in every bite.

PREP

10m

COOK

12m

SERVES

1 CUP

657 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gpasta · penne or fusilli1 tbspsalt · for pasta water120 gkale · stems removed, roughly chopped½ cupwalnuts · toasted lightly3 pcsgarlic · cloves, peeled½ cupparmesan cheese · freshly grated¼ cupolive oil2 tbsplemon juice · freshly squeezed1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

657

CALORIES · 1 CUP

Protein20g · 12%

Carbs82g · 50%

Fat28g · 38%

Fiber5g

Sugar4g

Saturated fat5g

Cholesterol10mg

Sodium1966mg

Potassium474mg

Phosphorus158mg

How we calculate →

METHOD · 5 STEPS

prep · ~4 min
Toast the walnuts.
Place walnuts in a dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan often, until fragrant and lightly golden. Remove from heat and let cool.
TIPWatch closely — walnuts burn fast. As soon as you smell them, they're done.
boil · ~12 min
Cook the pasta.
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain the pasta in a colander.
TIPThe starchy pasta water is liquid gold — it helps the pesto emulsify into a silky sauce.
prep · ~3 min
Make the walnut kale pesto.
1.Add toasted walnuts and garlic cloves to the food processor. Pulse until finely chopped.
2.Add chopped kale, parmesan cheese, lemon juice, a pinch of salt, and black pepper.
3.Pulse again, then with the motor running, slowly stream in the olive oil.
4.Scrape down sides and pulse until the pesto reaches your desired consistency — slightly chunky or smooth.
TIPDon't over-process in one go. Pulsing gives you control over the texture — you want some tiny walnut bits for crunch, not a paste.
assemble · ~2 min
Toss pasta with pesto.
Return the drained pasta to the warm pot. Add the kale pesto and a splash of reserved pasta water. Toss well until every piece is coated, adding more pasta water a tablespoon at a time until the sauce clings to the pasta easily.
TIPAdd pasta water gradually — you're looking for a glossy, creamy coating that doesn't pool at the bottom.
serve · ~1 min
Plate and serve immediately.
Divide the pasta among warm bowls. Finish with an extra grating of parmesan and a crack of black pepper if you like. Serve right away while hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Toast walnuts in a dry skillet until fragrant but not burnt — watch closely as they darken fast.
2
Reserve a full cup of pasta water; the starch helps the pesto emulsify into a creamy sauce.
3
Massage the chopped kale with a pinch of salt before adding to the processor to tenderize it.
4
For a chunkier pesto, pulse the walnuts and garlic first, then add kale and pulse briefly.
5
Toss the hot pasta with pesto immediately so the warmth helps the sauce coat every strand.
6
Leftover pesto keeps in the fridge for 5 days; press plastic wrap directly onto the surface to prevent browning.
7
Use freshly squeezed lemon juice — bottled juice lacks the bright acidity that balances the earthy kale.