Kale Pesto Pasta with White Beans
This kale pesto pasta with white beans is quick, nourishing, and packed with flavor from fresh kale, garlic, parmesan, pine nuts, and sun-dried tomatoes. A cozy high-fiber vegetarian pasta recipe perfect for busy weeknights and healthy comfort food cravings.
Ingredients
- 1 bunch kale, washed, de-stemmed, and chopped
- ½ tsp salt
- ⅓ cup olive oil
- ½ cup pine nuts
- 1 clove garlic
- ¼ cup grated parmesan cheese
- 1 can white beans, rinsed and drained
- ⅓ cup sun-dried tomatoes, sliced
- 8 oz pasta, cooked according to package instructions
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
- Add kale, salt, olive oil, pine nuts, garlic, and parmesan to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Toss pesto with cooked pasta until fully coated.
- Stir in white beans and sun-dried tomatoes.
- Top with black pepper, parmesan, red pepper flakes, or a squeeze of lemon juice if desired.
- Serve warm and enjoy.
Notes
Top with:
- extra parmesan
- cracked black pepper
- red pepper flakes
- lemon juice
- Chickpea or high-protein pasta works great here.
- Add grilled chicken or salmon if desired for extra protein.
- Leftovers are delicious cold or reheated the next day.
- The kale pesto also works as a spread, dip, or grain bowl topping.
Calories: 632kcal, Carbohydrates: 68g, Protein: 20g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Cholesterol: 5mg, Sodium: 435mg, Potassium: 1020mg, Fiber: 9g, Sugar: 6g, Vitamin A: 3386IU, Vitamin C: 34mg, Calcium: 220mg, Iron: 5mg