This was my first adventure with eating raw kale. It has always only seemed appetizing cooked since it’s tougher then other greens like spinach, but, this recipe proved me wrong. This was pretty quick and easy for a weeknight while still packing a lot of nutrition!
Kale Pesto & Sun-Dried Tomato Pasta- adapted from littleleopardbook
12 oz whole wheat spaghetti
3/4 cup kale pesto (see below)
6 tbsp. sun-dried tomatoes, chopped
1 1/2 cups grape (or cherry) tomatoes, halved
6 tbsp. extra virgin olive oil
4 cups kale, washed and chopped
6 cloves garlic, minced
1/4 cup cashews
1/4 tsp. black pepper
1/2 tsp. salt
1/4 cup water
1/4 cup parmesan cheese, shredded
- Prepare kale pesto by combining kale, garlic and cashews in blender or food processor until smooth. Next add salt, pepper, olive oil and water and blend until well combined. Finally, stir in parmesan cheese and pulse for a few seconds. Note: This recipe will make slightly more then needed for the pasta. Save and mix into a vegetable dish or as a spread on sandwiches for later in the week.
- Cook pasta according to package directions. Drain the pasta and mix in 3/4 cup kale pesto.
- Stir in sun-dried tomatoes and grape tomatoes. Serve and enjoy!
Nutrition Facts (per serving): 240 calories, 12g fat (2g saturated), 27g carbohydrate (4.5g fiber), 6.5g protein