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
- Energy781 cal
- 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
Boil a large pot of water.
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.
Add pasta to boiling water and cook, following package directions, until tender, 10 to 12 min.
Whirl cooked kale with parmesan, edamame, pine nuts, garlic, and salt in a food processor until finely chopped. Season with fresh pepper.
With motor running, slowly add oil, stopping to scrape down the side of the bowl.
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.
Top with more grated Parmesan, if desired.
- 4 servings per container
- Amount per serving
- % Daily Value*
- Total Fat33 g42.31%
- Sodium750 mg32.61%
- Total Carbohydrate94 g34.18%
- Protein28 g56%