Image
main content start
Kale Parmesan Pesto Rigatoni
10 min prep time
15 min cook time
12servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Kale Parmesan Pesto Rigatoni
10 min prep time
15 min cook time
12servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
Cook pasta according to package directions. Drain.
-
While the pasta is cooking, place kale, lemon juice, pepper, salt, parmesan cheese, garlic, and walnuts in a food processor. With the processor running, pour the olive oil through the feed tube in a steady stream. Use a spatula to push the pesto down the sides of the bowl and continue blending until the pesto is smooth.
-
Place the pasta in a large bowl and toss with the pesto and tomatoes. Garnish with parmesan cheese if desired.
Nutrition facts
12 Servings
-
Serving Size
1 cup
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 135mg 6%
-
Total Carbohydrate
27g
10%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 174mg 4%
Ingredients
whole wheat penne pasta
12 oz
olive oil
1/2 cup
lemon (juiced)
1 whole
black pepper
1/4 tsp
Kosher Salt
1/2 tsp
Parmesan cheese (grated)
1/2 cup
garlic (minced)
2 clove
walnuts (chopped)
1/2 cup
kale (trimmed and chopped)
2 cup
grape tomatoes (halved)
1 pints
Reviews & Ratings