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Kale Pesto Pasta

Betty Crocker Kitchens
Updated Sep 20, 2016
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Kale, basil and lemon combine to make a refreshing pesto pasta dish that can be served hot or cold as a salad.

Kale Pesto Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1 box (14.5 oz) uncooked multigrain or whole-grain rotini or rotelle pasta
  • 1 bunch (8 oz) fresh kale, ribs removed (6 cups)
  • 1 cup packed fresh basil leaves (from 1-oz box)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup reduced-sodium vegetable broth
  • 1/3 cup lemon juice
  • 1/4 cup toasted pine nuts
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Step 
    1
    Cook pasta as directed on package, reserving 1/4 cup of pasta cooking water; drain well.
  • Step 
    2
    Meanwhile, in food processor, place all remaining ingredients except Parmesan cheese. Cover; process about 1 minute, stopping occasionally to scrape sides, until smooth.
  • Step 
    3
    Return pasta to saucepan. Stir in reserved pasta water and pesto from food processor; toss to mix. Serve immediately with Parmesan cheese sprinkled on top.

Nutrition

300 Calories
9g Total Fat
11g Protein
43g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
250mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
2g
Protein
11g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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