Kale Pesto Pasta

Name: Kale Pesto Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bunch Tuscan kale; Salt; 350g rotini; 4–6 tablespoons prepared pesto; 1–2 cooked chicken breasts or legs, sliced or shredded; Shaved Parmigiano-Reggiano, for serving; Fresh basil, for serving

5 steps

Updated at: Sat, 11 Nov 2023 12:10:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2002.2 kcal (100%)

Total Fat60.2 g (86%)

Carbs259.4 g (100%)

Sugars15.1 g (17%)

Protein102.1 g (204%)

Sodium1243.3 mg (62%)

Fiber18.9 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 bunchtuscan kale

salt

350grotini

4 tablespoonsprepared pesto

1chicken breasts

cooked, or legs, sliced or shredded

Instructions

Step 1

Bring a large pot of water to a boil over high heat. Prepare the kale by removing the ribs. Season the water well with salt and add in the kale. Cook for 30 seconds to one minute until the kale is bright green and wilted. Remove the kale from the water and set aside to cool slightly.

Step 2

Add the rotini to the boiling water and cook according to the package directions or until al dente. Reserve about one and a half cups of the cooking liquid before draining.

Step 3

When the kale is cool enough to handle, wring out some excess water, give it a rough chop, and add to a blender or food processor along with the pesto. Blitz until very smooth, adding a splash of the pasta cooking liquid as needed to reach a saucy consistency.

Step 4

If needed, reheat the chicken.

Step 5

Add the pesto to the pasta and toss well to combine. If desired, serve topped with the chicken, shaved Parmigiano-Regginao, and some fresh basil. Enjoy!