As I drizzled the vibrant green pesto over the wide pappardelle, the kitchen transformed into a fragrant escape that felt miles away from my usual weeknight routine. This Kale Pesto Pappardelle Pasta is not only a feast for the eyes, but it’s also a hearty, meatless option that whips up in just 20 minutes! Perfect for those busy evenings when you crave something fresh and satisfying, this dish combines a creamy homemade pesto made from nutrient-rich dino kale, zesty lemon, and toasted walnuts, ensuring you get both flavor and nutrition in every bite. Plus, it’s a wonderful way to embrace a healthier lifestyle without giving up the comfort of a delicious meal. Ready to impress your taste buds? Let’s dive into this recipe!
Why is Kale Pesto Pappardelle a Must-Try?
Quick and Easy: This dish comes together in just 20 minutes, making it an ideal choice for busy weeknights.
Vibrant and Flavorful: Enjoy a zesty burst of flavor with fresh kale and walnuts that liven up your pasta without the fuss.
Nutritious Delight: Packed with vitamins and healthy fats, it’s a guilt-free indulgence that doesn’t compromise on taste.
Versatile: Perfectly adaptable, swap pappardelle for any pasta type like fettuccine or even zoodles for a low-carb twist.
Crowd-Pleasing: Whether cooking for family or hosting friends, this dish is sure to impress and satisfy everyone’s palate!
For more delicious pasta ideas, check out my Bacon Cheeseburger Pasta and Crock Pot Pasta recipes!
Kale Pesto Pappardelle Pasta Ingredients
• Elevate your meal with this flavorful kale pesto pasta!
For the Kale Pesto
- Dino Kale – Provides a nutrient-rich base for the pesto; if unavailable, regular kale works too.
- Basil Leaves – Adds aromatic freshness; substitute with spinach for a milder taste.
- Parmesan Cheese – Contributes creaminess and umami; a vegan cheese is a great dairy-free alternative.
- Walnuts – Toasted for extra flavor and crunch; pecans or almonds can be used instead.
- Garlic Cloves – Enhances the flavor of the pesto; garlic powder may be substituted if you’re in a pinch.
- Olive Oil – Delivers richness and moisture; avocado oil can be a lighter option.
- Lemon Juice – Balances flavors with acidity; lime juice is a fine replacement.
- Salt & Black Pepper – Essential for seasoning; adjust according to your taste preference.
For the Pasta
- Pappardelle Pasta – This wide egg pasta pairs beautifully with the pesto; feel free to use fresh or dried pasta of your choice, or even experiment with zoodles to keep it low-carb.
Now that you have everything you need, it’s time to dive into creating this delightful Kale Pesto Pappardelle Pasta that will become a new favorite in your kitchen!
Step‑by‑Step Instructions for Kale Pesto Pappardelle Pasta
Step 1: Toast Walnuts
In a dry skillet over medium heat, add 1/4 cup of walnuts and toast them for about 4-5 minutes, stirring frequently until they become fragrant and slightly golden. Be attentive to avoid burning, as that can affect the flavor. Once toasted, set them aside to cool slightly, while you prepare the other ingredients for your Kale Pesto Pappardelle.
Step 2: Prepare Pesto Ingredients
While the walnuts cool, wash and chop a generous amount of dino kale and fresh basil leaves, placing them aside for later use. Grate the parmesan cheese, ensuring it’s ready to blend into the pesto. This preparation stage is crucial in keeping your cooking process smooth and efficient as you create the vibrant kale pesto.
Step 3: Make Kale Walnut Pesto
In a food processor, combine 2 cloves of minced garlic and half of the toasted walnuts. Pulse until they reach a minced consistency. Next, add the chopped kale, basil, grated parmesan, olive oil, fresh lemon juice, and half of the salt. Process everything until creamy, scraping down the sides as necessary. Taste your kale pesto and adjust the seasoning if needed, ensuring it’s bursting with flavor.
Step 4: Cook Pappardelle Pasta
Bring a large pot of salted water to a boil and cook your pappardelle pasta according to package instructions, usually around 8-10 minutes, until al dente. Before draining, reserve about 1/3 cup of the pasta water; this starchy liquid will help loosen and enhance your kale pesto sauce. Drain the pasta and set it aside without rinsing.
Step 5: Combine Pasta and Pesto
In a large serving bowl, combine the drained pappardelle with the creamy kale pesto and toss gently to ensure every strand is coated. If the mixture is too thick, gradually add some of the reserved pasta water until you achieve your desired consistency. Toss in the remaining toasted walnuts and zucchini ribbons for an extra flavor and texture boost.
Step 6: Garnish and Serve
Transfer the finished Kale Pesto Pappardelle Pasta onto serving platters. For an appealing presentation, garnish with the remaining toasted walnuts and a light drizzle of olive oil. Optionally, sprinkle extra parmesan and fresh herbs for a vibrant finish. Your dish is now ready to be enjoyed!
Make Ahead Options
These Kale Pesto Pappardelle Pasta components are perfect for meal prep enthusiasts looking to save time during the week! You can prepare the kale walnut pesto up to 3 days in advance; simply store it in an airtight container in the refrigerator. To maintain its vibrant color and flavor, press plastic wrap directly onto the surface of the pesto before sealing the container. When you’re ready to enjoy, cook the pappardelle and combine it with the freshly made pesto as directed. If you like, this dish can even be assembled up to 24 hours ahead; just reheat gently, adding a splash of pasta water for the perfect creamy consistency. Enjoy this deliciously easy meal without the fuss on busy nights!
What to Serve with Kale Pesto Pappardelle
Enhancing your meal with delightful accompaniments can transform a simple pasta dish into an unforgettable feast.
- Creamy Mashed Potatoes: This velvety side adds a comforting texture and richness that complements the bright kale pesto beautifully.
- Garlic Bread: Crunchy and buttery, garlic bread is perfect for sopping up extra pesto sauce, adding a satisfying crunch to your meal.
- Zucchini Ribbons: Lightly sautéed, these add freshness and a delicate flavor, echoing the earthy notes of the kale without overwhelming the dish.
- Roasted Asparagus: Crisp-tender asparagus drizzled with olive oil and a sprinkle of lemon harmonizes perfectly, enhancing the meal with seasonal brightness.
- Mixed Greens Salad with Lemon Vinaigrette: A refreshing blend of greens topped with a zesty dressing cuts through the richness of the pasta, cleansing the palate.
- Grilled Vegetables: Charred bell peppers and eggplant add a smoky depth and delightful contrast, making each bite a celebration of flavors.
- Sparkling Water with Lime: A bubbly drink with a hint of citrus refreshes and complements the meal, enhancing the vibrant flavors of your pasta.
- Panna Cotta: For dessert, this light, creamy treat provides a sweet contrast, beautifully rounding out your meal without being overly heavy.
Expert Tips for Kale Pesto Pappardelle
Toast Wisely: Always toast walnuts over medium heat and stir frequently to prevent burning, which can spoil the flavor.
Reserve Pasta Water: Don’t forget to save some pasta water! It’s key for adjusting the consistency of the pesto sauce, ensuring your Kale Pesto Pappardelle is perfectly smooth.
Taste as You Go: Adjust seasoning throughout the cooking process. Tasting the pesto will help you hit the perfect balance between flavors.
Zucchini Addition: Adding sautéed zucchini noodles not only boosts nutrition but also adds a delicious texture to your Kale Pesto Pappardelle.
Quick Cleanup: Organize your prep by chopping and measuring out ingredients before you start cooking; it can make the whole process feel seamless and enjoyable.
How to Store and Freeze Kale Pesto Pappardelle
Fridge: Keep any leftover Kale Pesto Pappardelle in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of olive oil or reserved pasta water to revive its creamy texture.
Freezer: You can freeze the kale pesto separately in ice cube trays for up to 3 months. Once frozen, transfer to a freezer bag; thaw and mix with freshly cooked pasta when ready to enjoy.
Reheating: To reheat frozen pesto, thaw it in the refrigerator overnight, then heat gently on the stove or in a microwave, stirring in a bit of olive oil to regain creaminess.
Make-Ahead: Prepare the kale pesto ahead of time and store it in the fridge for up to one week, making it easy to whip up your Kale Pesto Pappardelle whenever cravings strike!
Kale Pesto Pappardelle Variations
Feel free to play with this recipe, adding your own spin to make it even more delightful.
- Gluten-Free: Use gluten-free pasta alternatives, such as lentil or chickpea pasta, for a hearty dish without the gluten.
- Creamier Pesto: Add a splash of heavy cream or cashew cream for a richer, velvety texture that envelops the pasta beautifully.
- Nut-Free: Swap walnuts with sunflower seeds or pumpkin seeds for a nut-free pesto that still packs a punch.
- Protein Boost: Incorporate grilled chicken, shrimp, or chickpeas to increase protein content, making it satisfying for everyone.
- Extra Greens: Toss in some sautéed spinach or arugula for an additional layer of flavor and even more nutrients.
- Spicy Kick: Add crushed red pepper flakes for a hint of heat that enhances the overall taste experience.
- Zucchini Noodles: Looking for a lighter option? Replace half of the pasta with spiralized zucchini for a refreshing summer meal.
For more tasty twists on pasta, you might enjoy my Bruschetta Pasta Salad or the savory Bacon Cheeseburger Pasta.
Kale Pesto Pappardelle Recipe FAQs
What is the best way to select dino kale for this recipe?
Absolutely! When selecting dino kale, look for vibrant green leaves that are firm and crisp, with no dark spots all over. Avoid wilted or yellowing leaves, as they can indicate age. If dino kale isn’t available, regular kale is a fine substitute.
How should I store leftover Kale Pesto Pappardelle?
Store any leftover Kale Pesto Pappardelle in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet with a splash of olive oil or some reserved pasta water to bring back its creamy texture and prevent it from drying out.
Can I freeze the kale pesto for later use?
Yes, you can freeze your kale pesto! I often use ice cube trays for convenience. Simply spoon the pesto into the trays, freeze until solid, then transfer to a freezer bag. This allows you to thaw as much as you need later! The pesto can be stored in the freezer for up to 3 months.
What should I do if my pesto turns out too thick?
If your kale pesto is too thick, no worries! Gradually add some reserved pasta water while tossing until you achieve your desired consistency. This starchy water will not only loosen the pesto but will also help bind the sauce to the pasta beautifully.
Are there any dietary considerations I should be aware of?
If you have allergies, be mindful of the nuts in the recipe. You can substitute walnuts with pumpkin seeds or sunflower seeds for a nut-free version. For those with dairy sensitivity, opting for a vegan cheese substitute works well to keep the dish creamy without the dairy.
Can I make the pesto ahead of time?
Definitely! You can prepare the kale pesto up to one week in advance. Store it in an airtight container in the refrigerator. Just drizzle a little olive oil on top to prevent oxidation and keep that vibrant green color. When you’re ready to enjoy your Kale Pesto Pappardelle, simply mix it with freshly cooked pasta!
Creamy Kale Pesto Pappardelle Pasta Ready in 20 Minutes
Ingredients
Equipment
Method
- In a dry skillet over medium heat, toast 1/2 cup of walnuts for about 4-5 minutes, stirring frequently until fragrant and slightly golden.
- While walnuts cool, wash and chop 2 cups of dino kale and 1 cup of basil leaves, and grate 1/2 cup of parmesan cheese.
- In a food processor, combine 2 cloves of minced garlic and half of the toasted walnuts. Pulse until minced, then add kale, basil, parmesan, olive oil, lemon juice, and salt. Process until creamy.
- Bring a large pot of salted water to a boil, cook pappardelle according to package instructions (about 8-10 minutes for al dente), and reserve 1/3 cup of pasta water before draining.
- In a large bowl, combine drained pappardelle with the kale pesto, adding reserved pasta water to achieve desired consistency. Toss in remaining walnuts.
- Transfer to serving platters, garnish with remaining walnuts and a drizzle of olive oil before serving.
Leave a Reply