Creamy kale pesto pasta is a healthy and tasty summer pasta. It’s packed with ingredients like kale, hemp seeds and walnuts for an even healthier take on classic pesto. It’s sure to be a new go-to dish!
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Another delicious summer pasta coming your way!
Summer is in full swing and easy pastas are on regular rotation in my house. This creamy kale pesto pasta is packed full of healthy ingredients. I add the pesto to warm noodles so the pesto really melts into the pasta. You can even make the pesto in advance then boil your noodles when ready, making it perfect for a quick summer meal.
My 11 month even old loves this pesto pasta. I love being able to pack so many nutrients and healthy fats into a meal for him. I leave off the walnut topper because of his age and risk for choking.
For more summer pasta ideas, try my pasta with peas with mint or Italian chopped pasta salad.
Ingredients
Traditional pesto lets basil, pine nuts and olive oil shine. When you want to make a meal out of pesto though, bump up the nutritional value by adding ingredients like kale, walnuts and hemp seeds. Avocado adds more healthy fat and makes this pesto extra creamy. Top with more chopped walnuts for crunch and lemon zest for brightness.
- Fusilli pasta
- Kale
- Basil
- Avocado
- Garlic
- Parmesan cheese
- Hemp seeds
- Walnuts
- Extra virgin olive oil
- Lemon
- Salt and pepper
See recipe card for quantities.
Variations
This creamy kale pesto pasta is already a variation on classic pesto, but you can still make a few more small changes to make it your own.
- Pasta – substitute fusilli noodles with your favorite short noodle shape. Penne works well.
- Vegan – substitute parmesan cheese for about 4 tablespoons of nutritional yeast to make this recipe vegan.
- Kale – if you aren’t a fan of kale, you can just use additional basil or try to substitute some of the kale for an herb like parsley.
Equipment
A food processor or high-powered blender is needed to create the perfect creamy texture for pesto.
Storage
Store finished pasta in the fridge in an air-tight container for 3-4 days. You can also make the pesto ahead and store in the fridge for 3-4 days before assembling.
As always, follow the latest CDC guidelines for safe food storage.
Related
Looking for more summer pastas like this? Try these:
Creamy kale pesto pasta
Ingredients
1lb box of fusilli, cooked according to package directions
2 cups of chopped kale, stems removed
1 cup of basil
1 avocado
2 cloves of garlic
¼ cup freshly grated Parmesan cheese
1 tablespoon hemp seeds
¼ cup + 4 tablespoons walnuts
⅛ cup extra virgin olive oil
2 tablespoons lemon juice
Zest of half a lemon
Salt and pepper
Instructions
- In a food processor, add kale, basil, avocado, garlic, nutritional yeast, hemp seeds, lemon juice and ¼ cup of walnuts. Mix for about 30-60 seconds until kale is finely chopped. With the motor running, slowly drizzle in the extra virgin olive oil. Scrape down the sides of the processor and mix again as needed until a smooth pesto forms. Add salt and pepper to taste then pulse mixer to combine.
- Add pasta while still warm and kale pesto to a large mixing bowl and stir until well combined.
- Portion pasta on individual bowls and top each serving with 1 tablespoon of chopped walnuts and about a teaspoon of lemon zest. .
This recipe was very good. Can you use something other than KAle?