Walnut & Kale Pesto Pasta
This vibrant Walnut & Kale Pesto Pasta offers a nutritious and flavorful twist on a classic, combining the earthy goodness of kale with the rich, creamy texture of walnuts.
For 4 servings
Bring a large pot of generously salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Before draining, reserve 1 cup (240ml) of the starchy pasta cooking water.
While the pasta cooks, prepare the pesto. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
In a food processor, combine the toasted walnuts, destemmed kale, peeled garlic cloves, grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Pulse several times until the ingredients are coarsely chopped.
With the food processor running on low speed, slowly stream in the extra virgin olive oil until the mixture forms a smooth, vibrant green pesto. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to achieve your desired consistency.
Drain the cooked pasta thoroughly. Transfer the hot pasta back into the empty pot or a large mixing bowl.
Add the prepared kale pesto to the hot pasta. Toss vigorously to coat every strand, adding the reserved pasta cooking water gradually, 1/4 cup (60ml) at a time, until the sauce emulsifies and beautifully coats the pasta without being too dry or too watery.
Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese or a few fresh kale leaves if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the walnuts before adding them to the pesto significantly enhances their nutty flavor and aroma.
- 2Blanching the kale briefly (about 30 seconds in boiling water, then shocking in ice water) can reduce bitterness and result in a brighter green pesto, though it's not strictly necessary.
- 3Always reserve more pasta water than you think you'll need; it's the secret ingredient for creating a silky, emulsified sauce that perfectly coats the pasta.
- 4For a creamier pesto, you can add 1-2 tablespoons of plain Greek yogurt or a small avocado to the food processor.
Adapt it for your goals.
Protein Boost
Stir in grilled chicken, sautéed shrimp, or roasted chickpeas for added protein. A fried or poached egg on top also makes a delicious addition.
Vegan OptionVegan Option
Omit the Parmesan cheese and replace it with 2 tablespoons of nutritional yeast for a cheesy, umami flavor, making this dish entirely plant-based.
Spice It UpSpice It Up
Add a pinch of red pepper flakes to the pesto mixture or sprinkle them over the finished dish for a subtle heat.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid known for its heart-healthy and anti-inflammatory properties.
Vitamin-Packed Goodness
Kale is a powerhouse of vitamins K, A, and C, crucial for bone health, vision, and immune function, respectively.
Fiber for Digestive Health
Whole wheat pasta and kale contribute significant dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Frequently asked questions
Yes, you can prepare the pesto up to 3-4 days in advance. Store it in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning. Stir well before using.
