Have you ever stumbled upon a dish so vibrant, it practically sings a melody of flavors? That’s how I felt when I first whipped up this easy vegan kale pesto pasta. It’s like a burst of fresh air on a plate—earthy kale, nutty walnuts, and zesty lemon all swirling together like a perfectly choreographed dance.
Steps
- In a large pot, boil salted water and cook the kale leaves until they are bright green and wilted, which should take about 30 seconds. Remove the kale using tongs and spread it on a rimmed baking sheet to cool slightly. Squeeze out any excess water from the kale with your hands.
- In the same pot of boiling water, cook the pasta, stirring occasionally, until it reaches an al dente texture.
- In a blender or food processor, combine the nuts, oil, garlic, and ? cup of water, blending until the mixture is very smooth. Then, add the kale and Parmesan, and continue to purée, adding water a tablespoon at a time if necessary, until the pesto is smooth. Pour the pesto into a large mixing bowl.
- Using tongs, transfer the cooked pasta into the bowl with the pesto. Add butter and ? cup of the pasta cooking liquid, tossing until the pasta is well-coated with the sauce. If needed, add more pasta cooking liquid by the tablespoon until the desired consistency is achieved. Serve in bowls, garnished with extra Parmesan and freshly ground pepper.
Ingredients
- 1 large bunch Tuscan kale, ribs and stems removed
- Kosher salt
- 12 oz. farro pasta or whole wheat pasta
- ? cup raw pistachios
- ¼ cup extra-virgin olive oil
- 1 garlic clove
- 1 oz. Parmesan cheese, finely grated, plus extra for serving
- 2 tablespoons unsalted butter
- Freshly ground black pepper
FAQ
- Can I use a different type of pasta instead of whole wheat?
- Yes, you can substitute whole wheat pasta with any pasta of your choice, such as farro pasta, which is also mentioned in the recipe. Just ensure it’s cooked to al dente for the best texture.
- Is there an alternative to pistachios in the pesto?
- Certainly! You can replace pistachios with other nuts like almonds or walnuts, depending on your preference or what you have on hand.
- How can I make this dish vegan?
- To make this dish vegan, omit the Parmesan cheese and butter. You can use nutritional yeast as a substitute for the cheese to maintain the cheesy flavor, and replace the butter with a plant-based alternative.
- Can I prepare the kale pesto in advance?
- Yes, you can make the kale pesto ahead of time and store it in the refrigerator for up to three days. Just make sure to cover it well to prevent oxidation.
- What if I don’t have a food processor?
- If you don’t have a food processor, you can use a blender to make the pesto. Just blend the ingredients in small batches to ensure a smooth consistency.
Tips
- To ensure the kale maintains its vibrant color and nutrients, only boil it for about 30 seconds until it is bright green and wilted. Quickly transfer it to a baking sheet to cool slightly before wringing out excess water.
- When blending the pesto, start by puréeing the nuts, oil, and garlic first until they are very smooth. This creates a smoother base before adding the kale and Parmesan, which helps achieve a consistent pesto texture.
- Reserve some pasta cooking water before draining; this starchy water can be gradually added to the pasta and pesto mixture to help the sauce adhere better to the pasta, creating a more cohesive dish.
- For additional flavor, top the finished dish with extra grated Parmesan and freshly ground black pepper just before serving.
Equipment
- Blender or food processor – For blending the nuts, oil, garlic, and kale into a smooth pesto.
- Rimmed baking sheet – For transferring and cooling the kale after boiling.
