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Red Pesto Pasta with Chili Kale

Red Pesto Pasta with Chili Kale
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This recipe features pasta tossed with a vibrant red pesto sauce and sautéed chili kale for a flavorful and satisfying meal.

Ingredients

Scale
  • 250g pasta (e.g., penne, fusilli)
  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1/2 cup roasted red peppers, drained
  • 1/4 cup walnuts or almonds
  • 2 cloves garlic, peeled
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast (optional, for cheesy flavor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, tough stems removed, chopped
  • 1 tablespoon olive oil (for kale)
  • 1/2 teaspoon red chili flakes (adjust to taste)

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, prepare the red pesto. In a food processor, combine sun-dried tomatoes, roasted red peppers, walnuts or almonds, garlic, 1/4 cup olive oil, nutritional yeast (if using), salt, and pepper. Process until smooth.
  3. Heat 1 tablespoon olive oil in a large pan or skillet over medium heat. Add chopped kale and red chili flakes. Sauté for 5-7 minutes, or until the kale is tender and slightly wilted.
  4. Add the cooked pasta and red pesto to the pan with the kale. Toss well to coat the pasta evenly with the sauce.
  5. Serve immediately.

Notes

  • For a creamier sauce, add a splash of pasta cooking water to the pesto.
  • Adjust the amount of chili flakes to your preferred spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/red-pesto-pasta-with-chili-kale/