This unusual dish is wholeheartedly acclaimed by everyone who tries it. “My wife and I know that eating kale is important, but we could never really find a way to cook it that we enjoyed,” said one fan. “We absolutely love this; it’s become one of our ‘go-to’ meals.”
Spicy Kale-Almond Pesto and White-Bean Pasta
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Ingredients
- 1 bunch kale washed and drained
- 4 ounces dried penne pasta
- 1/2 cup whole almonds, toasted
- 1 1/2 tablespoons garlic about 5 large cloves
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- Juice of two lemons divided
- 2 tablespoons extra-virgin olive oil
- 1 19-ounce can white (cannellini) beans, rinsed and drained
- 1/8 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 1/4-1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
Instructions
- Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.
- Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.
- In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt.
- In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
Recipe Notes
Nutrition Facts
Spicy Kale-Almond Pesto and White-Bean Pasta
Amount Per Serving
Calories 465
% Daily Value*
Cholesterol 19mg
6%
Sodium 640mg
27%
Total Carbohydrates 56g
19%
Dietary Fiber 10g
40%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 465 cal, 39% fat cal, 21g fat, 3g sat fat, 19mg chol, 19g protein, 56g carb, 10g fiber, 640mg sodium
