Recipe Library
Tomato & Kale Pesto Pasta
Bright kale and basil pesto, enriched with chickpeas, Parmesan, lemon, and garlic, clings to every strand of penne, while juicy tomatoes add bursts of freshness that keep each bite lively and satisfying.
- Total
- 37 min
- Prep
- 25 min
- Cook
- 12 min
- Serves
- 8
Nutrition per Serving
- Calories
- 154
- Protein
- 6g
- Carbs
- 21g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 177mg
Ingredients
- 2 cups fresh baby kale (2 ounces)
- 1/2 cup fresh basil leaves
- 1/3 cup canned reduced-sodium chickpeas
- 1 1/2 ounces Parmesan cheese, finely shredded
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, quartered
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 6 ounces whole-grain penne pasta
- 3 cups seeded and chopped tomatoes (6 medium)
- 1 pinch Shaved Parmesan cheese
Instructions
- For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.
- Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Serve warm or at room temperature.