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


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.

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