A bright green pesto with frozen edamame for a quick and easy protein boost!
This is an autumn family recipe for Kale.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Yield4
- Energy781 cal
Ingredients
- 4 cups chopped kale leaves
- 450 g fusilli bucati corti, or fusilli
- ¾ cup grated Parmesan
- ½ cup frozen shelled edamame, thawed
- ¼ cup pine nuts, toasted
- 1 garlic clove
- ¾ tsp salt
- ⅓ cup olive oil
Method
1
Boil a large pot of water.
2
Chop kale into smaller pieces, then add to boiling water. Cook for 30 sec. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
3
Add pasta to boiling water and cook, following package directions, until tender, 10 to 12 min.
4
Whirl cooked kale with parmesan, edamame, pine nuts, garlic, and salt in a food processor until finely chopped. Season with fresh pepper.
5
With motor running, slowly add oil, stopping to scrape down the side of the bowl.
6
Drain pasta, reserving ⅓ cup pasta water. Return pasta to pot. Stir pesto into pasta until coated. If the sauce is dry, gradually add pasta water until creamy.
7
Top with more grated Parmesan, if desired.
Nutrition Facts
- 4 servings per container
- Amount per serving
- Calories781
- % Daily Value*
- Total Fat33 g42.31%
- Sodium750 mg32.61%
- Total Carbohydrate94 g34.18%
- Protein28 g56%