Kale Pesto and Chickpea Pasta

By: Barb Biagioli 

If you’re looking forward to seeing some green again, you’ve found the perfect dish. Using greens, plant protein, and satisfying gluten-free pasta, this dish is perfect for a cozy weeknight meal. It even makes for great lunch leftovers, chilled.

Kale Pesto and Chickpea Pasta Recipe

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6

INGREDIENTS

Pesto

  • 1 bunch of lacinato kale

  • 1 cup of greens and herbs (spinach, parsley, cilantro, basil)

  • ½ cup walnuts

  • ½ cup extra virgin olive oil

  • 2 lemon, juiced

  • 2 garlic cloves

  • 1 tsp sea salt

Pasta

INSTRUCTIONS

 1.        Bring a large pot of salted water to boil. Cook the pasta according to the box instructions.

 2.        Meanwhile, prepare your kale pesto. In a blender or food processor, combine the kale, herbs, walnuts, olive oil, lemon and garlic. Pulse together until smooth, leaving some chunks.

 3.        Once your pasta is finished cooking, strain and add back to the pot. Add a drizzle of oil and a bit of sea salt. Add the kale pesto and toss to combine. Serve into dishes and enjoy!

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