Description
A vibrant and flavorful dish that pairs perfectly roasted vegetables, nutty pesto, and a touch of spice from chili kale. The rich red pesto is balanced out by the heat and bitterness of the chili kale, creating a harmony of tastes that are both satisfying and refreshing.
Ingredients
- 2 cups of sun-dried tomatoes (in oil)
- 1/2 cup of walnuts (or pine nuts)
- 1/4 cup of Parmesan cheese (grated)
- 2 garlic cloves
- 1/2 cup of extra virgin olive oil
- Salt and pepper, to taste
- 300g of pasta (spaghetti or any type you prefer)
- 4 cups of kale, chopped
- 1–2 fresh red chili peppers (adjust to your spice preference)
- Olive oil for sautéing
Instructions
- In a blender or food processor, combine the sun-dried tomatoes, walnuts, Parmesan, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.
- Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat a bit of olive oil in a pan over medium heat. Add the chopped kale and cook for about 3-4 minutes until it begins to wilt. Add the chili peppers and sauté for another 2-3 minutes, until the kale is fully cooked and slightly crispy.
- Once the pasta is cooked and drained, toss it with the red pesto, adding a little reserved pasta water to achieve the desired sauce consistency. Stir in the sautéed chili kale.
- Serve the pasta with an extra sprinkle of Parmesan if desired.
Notes
If you’re vegan, omit the Parmesan cheese or replace it with a vegan alternative.For extra protein, consider adding grilled chicken, shrimp, or tofu to the pasta.If you’re allergic to walnuts, try using almonds or cashews.For a spicier version, increase the number of chili peppers or add red pepper flakes to the pesto.Leftovers can be stored in an airtight container in the fridge for up to 3 days.This dish can be made gluten-free by using gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 8mg
