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Kale Parmesan Pesto Rigatoni
10 prep time
20 cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Kale Parmesan Pesto Rigatoni
10 prep time
20 cook time
6servings
About 2 Cups Soup Per Serving
Print Recipe >
Step-By-Step Instructions:
- Cook the pasta according to package directions. Toss cooked pasta with halved tomatoes and garnish with Parmesan cheese if desired.
- Place the kale, walnuts, garlic, freshly grated parmesan, salt, pepper, and lemon juice in a food processor. Process until smooth, pouring the olive oil into the bowl in a steady stream. Use a spatula to push down the sides of the pesto and continue blending until smooth. Taste and adjust seasonings if necessary.
Nutrition facts
6 Servings
-
Serving Size
About 2 Cups Soup Per Serving
- Amount per serving Calories 390
-
Total Fat
20g
- Saturated Fat 3.2g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 220mg
-
Total Carbohydrate
46g
- Dietary Fiber 6g
- Total Sugars 3g
- Added Sugars 0g
- Protein 12g
- Potassium 280mg
- Phosphorous 220mg
Ingredients
grape tomatoes ((halved))
1 pints
whole wheat penne pasta ((or variety whole wheat pasta))
1 lbs
olive oil
1/2 cup
lemon ((juiced/squeezed))
1 whole
black pepper
1/4 tsp
salt
1/2 tsp
Parmesan cheese ((grated))
1/2 cup
garlic
2 clove
walnuts ((chopped))
1/2 cup
kale ((pack the cups, chopped))
2 cup
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