Wholewheat Pasta With Kale Pea And Walnut Pesto Recipes

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WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA



Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
  • Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
  • Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

KALE AND GREEN PEA PESTO



Kale and Green Pea Pesto image

Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.

Provided by Just Garlic

Categories     Sauces

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 bunch kale, chopped
3 -6 garlic cloves, minced
2 cups frozen peas
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch red pepper flakes (optional)
3 tablespoons lemon juice
additional olive oil

Steps:

  • Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
  • Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
  • Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
  • Once the peas are warmed through, turn off the heat and uncover.
  • Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
  • Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!

Nutrition Facts : Calories 71.5, Fat 3.7, SaturatedFat 0.5, Sodium 192.7, Carbohydrate 7.9, Fiber 2.1, Sugar 1.8, Protein 2.7

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