This kale pesto pasta is one of those recipes I come back to over and over again when life feels chaotic and I need something quick, nourishing, and satisfying. It comes together in about 15 minutes, uses super simple ingredients, and still feels elevated enough to make an ordinary weeknight dinner feel a little special.

The kale pesto is rich, garlicky, salty, bright, and packed with nutrients, while the white beans add plant-based protein and fiber that help make the meal more balanced and filling. Add pasta and sun-dried tomatoes into the mix and it turns into the coziest little bowl of comfort food.

As a dietitian, I love recipes like this because they show people that healthy eating does not need to be complicated. You don’t need a million ingredients or a 2-hour recipe to nourish yourself well.

One of my favorite things about kale is that it’s incredibly nutrient-dense and contains compounds involved in supporting serotonin synthesis and overall brain health. Which honestly makes sense because meals like this always feel like they improve my mood immediately.

The pesto itself is also incredibly versatile. You can:

• spread it on toast
• drizzle it over roasted vegetables
• use it on sandwiches
• mix it into grain bowls
• or toss it with literally any pasta you have in your pantry

I also love that this recipe works for so many different seasons of life:

• busy moms
• college students
• athletes
• quick work-from-home lunches
• cozy weeknight dinners
• meal prep

And if you want to bump the protein even higher, you can always use chickpea pasta or high-protein pasta too. This is one of those “I don’t know what to make for dinner” recipes that always hits the spot.

Kale Pesto Pasta with White Beans Recipe

Servings

4

Ingredients

• 1 bunch kale, washed, de-stemmed, and chopped
• 1/2–3/4 tsp salt
• 1/3 cup olive oil
• 1/2 cup pine nuts
• 1 garlic clove
• 1/4 cup grated parmesan
• 1 can white beans, rinsed and drained
• 1/3 cup sun-dried tomatoes, sliced
• 8 oz pasta, cooked according to package instructions

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Add kale, salt, olive oil, pine nuts, garlic, and parmesan to a food processor.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Toss pesto with cooked pasta until fully coated.
5. Stir in white beans and sun-dried tomatoes.
6. Top with cracked black pepper, extra parmesan, or red pepper flakes if desired and serve warm