Simple Pesto Pasta
This Simple Pesto Pasta is a must-have recipe for your easy dinner arsenal! It’s a vibrant, comforting vegetarian main or side dressed in a light aromatic basil pesto sauce made with pistachios, Parmesan, and lemon juice, and then tossed with kale. It can be ready to serve in just about 20 minutes for an easy weeknight dinner win!
Servings: 4 servings
Ingredients
- 10 ounces pasta
- 1/3 cup shelled pistachios
- 4 cloves garlic peeled
- 1/2 lemon zest, and juice of
- 2 cups packed fresh basil leaves
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/3 cup extra-virgin olive oil
- 1 bunch of kale stems removed and chopped
Instructions
- Cook the pasta in salted water according to the package directions. Once done cooking, reserve 1/3 cup of pasta water, then drain and transfer to a bowl.
- While the pasta cooks, make the pesto sauce. In a high-speed blender, add the pistachio, garlic, lemon zest, juice, parmesan, salt, and pepper. Pulse a few times until finely chopped. With the blades running add in the oil. Pulse until a bright green sauce is formed. You can make it a bit chunky or smooth, as preferred.
- Add the pesto over the pasta and kale together with the reserved pasta water. Stir well to coat and serve while warm.
Notes
- Place any leftovers in an airtight container in the fridge for about 5 days. Before serving again, give it a good stir and moisten it with olive oil or water, as needed.
- Use any pasta of your choice.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 54g | Protein: 16g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 5mg | Sodium: 432mg | Potassium: 382mg | Fiber: 10g | Sugar: 4g | Vitamin A: 6398IU | Vitamin C: 64mg | Calcium: 241mg | Iron: 2mg