Kale Pesto Pasta with Walnuts is herby, buttery, and delicious Spring Pasta recipe. This is a vegan pasta recipe and is something that everyone will love.
1lbsLinguine Pasta / Angel Hair Pastaor your favourite Pasta
1cupRaw Walnuts
2sticksSalted Butter
1teaspoonSalt
1teaspoonLemon Zest
1tablespoonLemon Juice
1tablespoonRed Pepper flakes
3clovesGarlic minced
1teaspoonThymedried (chopped if fresh)
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INSTRUCTIONS
Bring a pot of water to boil with some salt. Cook the pasta as per package directions until al dente. Once cooked, reserve 1 cup of pasta water. Drain the Pasta.
Add Kale to the Food Processor along with Almonds, Parmesan Cheese, Basil, and Olive Oil. Pulse until smooth.
Heat butter in a skillet. As the butter shimmers, add the walnuts along with salt, lemon zest, and red pepper flakes. Toast until fragrant.
Add the minced garlic and thyme. Saute until fragrant. Add Pasta to the pot. Also, add the Kale Pesto. Stir until combined.
Garnish with lemon juice, lemon zest, and some Parmesan Cheese. Serve with whipped ricotta on the side. You can also serve with Burrata.
Video
Notes
To make Whipped Ricotta, just whip 1 tablespoon of Ricotta cheese in the food processor with some salt & pepper until smooth. Add olive oil over it and serve with your Pasta.
To make a Vegan version use Vegan Butter and Vegan Parmesan and skip out on the Ricotta or Burrata.
You can use any GF Pasta you love
Nutrition
Nutrition Facts
Kale Pesto Pasta with Walnuts
Amount Per Serving
Calories 429
* Percent Daily Values are based on a 2000 calorie diet.
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