Ingredients with Measurements:
- 8 oz. whole wheat pasta
- 4 cups chopped kale leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the chopped kale, Parmesan cheese, pine nuts, and minced garlic. Pulse until the mixture is finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. Season the pesto with salt and pepper to taste.
5. Toss the cooked pasta with the kale pesto until well coated.
6. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve warm
Serving size:
- 4 servings
Nutritional information:
- Calories: 460
- Fat: 34g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 5g
Substitutions for ingredients:
- Whole wheat pasta can be substituted with any other type of pasta.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Kale can be substituted with spinach or arugula.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add roasted cherry tomatoes for a burst of sweetness.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- To make the dish vegan, omit the Parmesan cheese or use a vegan cheese substitute.
- To make the dish gluten-free, use gluten-free pasta.
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pasta, microwave it for 1-2 minutes or heat it in a pan on the stove until warmed through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with additional Parmesan cheese and pine nuts.
Garnishes:
- Additional Parmesan cheese and pine nuts.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more kale or pine nuts until it thickens.
Food safety advice:
- Store any leftover pasta in the refrigerator and consume within 3 days.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- The kale pesto has a nutty and slightly bitter flavor, balanced by the salty Parmesan cheese and savory garlic.
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner.
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Region: Italian