The Greenest Pasta (Spaghetti with Peas, Broccolini & Kale Pesto)
Photo Credit: Christine Han

The Greenest Pasta (Spaghetti with Peas, Broccolini & Kale Pesto)

The pasta and pesto each take about the same time to prepare.

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The Greenest Pasta (Spaghetti with Peas, Broccolini & Kale Pesto)

The Greenest Pasta (Spaghetti with Peas, Broccolini & Kale Pesto)

The pasta and pesto each take about the same time to prepare.
Course: Dinner
Keyword: green pasta, kale pesto, pasta, spaghetti
Servings: 4
Calories: 291kcal

Ingredients

  • Kosher salt to taste
  • 16 ounces spaghetti
  • 1/2 cup frozen peas
  • 1 pound Broccolini, trimmed and chopped into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1/4 cup Kale Pesto or store-bought basil pesto

Kale Pesto (makes 3/4 cup):

  • Kosher salt to taste
  • 4 cups torn curly kale, tough stems removed
  • 1/2 large clove garlic, roughly chopped
  • 3 tablespoons grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • 1/4 cup raw blanched almonds
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/3 cup olive oil

Serving:

  • Grated Parmesan cheese
  • Freshly ground black pepper to taste

Instructions

  • Kale Pesto: First, blanch kale. Bring a pot of salted water to a boil and add kale. Cook until wilted, about 2½ minutes. Transfer kale to a bowl of water and ice to preserve its bright-green color. Drain and cool. Place leaves between two paper towels and wring out as much moisture as you can.
  • In blender or food processor, pulse kale, garlic, Parmesan, salt, pepper, almonds and 2 Tbsp lemon juice until coarsely chopped. Add honey and olive oil and continue to pulse. Taste and adjust with remaining lemon juice until pesto is a drizzling consistency. Store in refrigerator, covered, for up to 1 week.
  • Pasta: Bring large pot of salted water to a boil. Cook pasta according to package directions until al dente. About 2 minutes before you drain pasta, add peas and broccolini to the pot. Reserve ½ cup of pasta water, then drain pasta, peas and broccolini in a strainer. Add butter to everything in strainer and toss well.
  • Return pot to the stovetop (without heat) and add pesto. Slowly whisk in reserved ½ cup pasta water until pesto is thinned but not brothy. Add spaghetti and vegetables and toss until pesto is well distributed. Serve with grated Parmesan and some freshly ground black pepper.

Notes

Adapted from The Weekday Vegetarians. Copyright © 2021 by Jenny Rosenstrach. Photographs copyright © 2021 by Christine Han. Published by Clarkson Potter, an imprint of Random House.

Nutrition

Calories: 291kcal | Carbohydrates: 35g | Protein: 12g | Fat: 13g | Sodium: 184mg | Fiber: 9g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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