Dinner · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Kale & Toasted Walnut Pesto: Part II

RETURN OF THE LEFTOVERS!

Thankfully I had a ton of leftover pesto from yesterday, so I put it to good use!  I tried it with Rotini pasta, and threw in a bunch of additional veggies.  The same pesto recipe is below, but with some major pasta additions.

I added asparagus, canned diced tomatoes, and zucchini in addition to the kale, peas, and mushrooms from the previous day.  It ended up being about half pasta, and half veggies… but it was absolutely amazing!

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Ingredients

For the Pasta

1/2 Box Whole Wheat Rotini (Gluten free Rotini would also be amazing!)

1 cup Kale

2 cup mushrooms

1 14 oz can of petite diced organic tomatoes

1/2 cup frozen peas

1/2 bunch asparagus (about 1.5 cups) diced

1/2 zucchini (3/4 cup) diced

For the Pesto

2 cups kale

1 cup fresh basil

1/2 cup walnuts

5 cloves of garlic

1/4 cup parsley

1/2 olive oil

1/4 cup water

To Make The Pasta

In a large pot, bring 8 cups of water to a boil.  Add pasta, salt water slightly, and cook.

In another large saucepan, add 1 tbsp olive oil and sauté the mushrooms, asparagus, zucchini, and frozen peas about 15 minutes until they are nice and soft.  Hit it with some salt and pepper.  Once cooked, fold in the tomatoes (juice and all!) and add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.

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To Make The Sauce

In the food processor combine 2 cups kale, fresh basil, fresh parsley, garlic, and toasted walnuts from above.  Pulse on high, and stream in the olive oil while the pesto is mixing.  Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in the water.  I added about 1/4 cup.

Aaaaand voila! 

When pasta is done cooking, strain and add it to the saucepan with the sauteeing veggies.  Then fold in 1 cup of pesto and mix!

This makes about 4 servings – so dinner last night, and lunch for the rest of the week!

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Dinner · Favorite · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Kale & Toasted Walnut Pesto

This recipe was created to use the extra basil from the Aero Garden!  While not a traditional pesto with pine nuts and parmesan cheese, I used what we had instead.  And the spiciness from all the raw garlic was perfect.

 

I used whole wheat penne for this because its what we had in the pantry, but I would like to try this with other kinds in the future (rotini, orechetti, radiatore, etc).

Ingredients

For the Pasta

Whole Wheat Penne (Or you can Sub Gluten Free!)

1 cup Kale

1 cup mushrooms

1/2 cup cherry tomatoes

1/2 cup frozen peas

For the Pesto

2 cups kale

1 cup fresh basil

1/2 cup walnuts

5 cloves of garlic

1/4 cup parsley

1/2 olive oil

1/4 cup water

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Processed with VSCO with c1 preset

To Make The Pasta

In a large pot, bring 8 cups of water to a boil.  Add pasta and cook.

In another large saucepan, toast the walnuts until they are nice and warm and brown.  Set aside.  In the same pan sauté the mushrooms, cherry tomatoes, and frozen peas about 10 minutes until they are nice and soft.  Hit it with some salt and pepper.  Add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.

To Make The Sauce

In the food processor combine 2 cups kale, fresh basil, fresh parsley, garlic, and toasted walnuts from above.  Pulse on high, and stream in the olive oil while the pesto is mixing.  Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in the water.  I added about 1/4 cup.

Aaaaand voila! 

When pasta is done cooking, strain and add it to the saucepan with the mushrooms, tomatoes, and kale.  Then fold in 1 cup of pesto and mix!  I finished it with a little garlic salt this time.

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Processed with VSCO with c1 preset
Processed with VSCO with c1 preset

This recipe made about 2 cups of pesto, so I had a whole extra cup of liquid gold…. which I plan to enjoy for dinner again tonight!  Maybe with a different shape of pasta and a sautéed zucchini.

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