How to Make Kale Parmesan Pesto Rigatoni
10 min prep time
15 min cook time
12servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Cook pasta according to package directions. Drain.
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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.
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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
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
135mg
6% -
Total Carbohydrate
27g
10%-
Dietary Fiber
3g
11% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
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