Kale & Walnut Pesto Pasta

PREP: 15 Minutes
COOK: 15 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

809 kcal Energy
5.6g Carbohydrate
32.8g Protein
10.1g (of which Sugar)
46.2g Fat
17.3g Fibre
9.6g (of which Saturated Fat)
0.57g Salt


  • 300g wholewheat penne pasta
  • 500g pack kale
  • 250g cherry tomatoes, halved
  • 150g walnuts
  • 100g vegetarian Parmigiano Reggiano, grated
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 25g mixed nuts, chopped

For a Vegan Option:  Replace vegetarian parmesan with vegan parmesan


  1. Cook the pasta in a large saucepan of boiling water for 11 minutes, adding 300g of the kale for the last 3 minutes, drain, reserving 250ml cooking water and return to the pan with the tomatoes.
  2. Meanwhile, place the walnuts, cheese, garlic, oil and the reserved cooking liquid in a food processor and blitz, adding the remaining kale in batches to give a paste, season
  3. Add to the pasta and heat through for a minute or two. Serve sprinkled with chopped nuts.

Cooking Tips

Try other nuts like cashews or pine nuts instead of walnuts.

Share this recipe