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June 18, 2018

Kale Pesto

  • Today's Parent

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
  • Diet
    • Vegetarian

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%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Autumn, Family Recipe

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