Pesto Pecan Kale Pasta

Pesto Pecan Kale Pasta

Yield: 8
Author:
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

pesto
  • 4 cups kale (stems removed)
  • 1/3 cup olive oil
  • 1/2 cup vegan parmesan cheese, shredded
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped pecans
  • 2 cloves garlic
  • Sea salt & cracked black pepper to taste
  • 2.5 cups pasta of choice
  • 2 tbsp plant butter

Instructions

  1. add all ingredients except pasta & butter to your high powdered blender or food processor and blend until smooth.
  2. cook pasta according to package instructions (make sure you salt your water!) and drain.
  3. in a large skillet set to medium-high heat, add butter. once melted, add pasta and stir to coat. pour in pesto and stir until pasta is coated evenly.
  4. season with sea salt & pepper; taste, adjust accordingly

Notes

you might have to add a little more oil (in 1 tbsp increments) until you get your food processor or blender going.


this dish tastes best hot & immediately after cooking, but will last in the fridge for 3-4 days.

Nutrition Facts

Calories

216

Fat (grams)

16 g

Carbs (grams)

18 g

Fiber (grams)

1 g

Sugar (grams)

1 g

Protein (grams)

3 g
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