Kale Pesto Pasta

Looking for a pasta recipe that’s a little different? For a delectable twist, this kale pesto pasta calls for toasted hazelnuts instead pine nuts, the ingredient in most traditional pesto recipes. Onions caramelized with honey add just the right amount of sweetness for a dish that’s so delicious, everyone will be begging for seconds. And before we forget, it’s so easy to make that it just may become your specialty dish.

Kale Pesto Pasta Ingredients 

• Hazelnuts: Hazelnuts give the kale pesto a nutty flavor. You’ll toast them and remove the skins.
• Kale: Kale adds color and nutrition to this pesto. Start with fresh kale, then chop it after removing the stems.
• Parmesan cheese: Grated Parmesan gives the pesto a delicious, tangy umami.
• Basil: Fresh basil brings its delicious flavor and fragrance to this dish.
• Linguine: Whole wheat linguine is the star of this kale pesto pasta recipe. It’s the means for eating the pesto, although we won’t tell if you want to enjoy the pesto on its own.
• Sweet onion: Sweet onion adds a little texture variation to this dish. Thinly sliced , it brings color and sweetness to play off the pesto flavors.
• Garlic: Minced garlic, cooked in the pan while caramelizing the onion, brings delicious garlic notes to the dish without the bite of raw garlic.
• Honey: The sugar content in honey helps caramelize the onion while adding a wonderful hint of sweetness to it.
• Tomatoes: Chopped tomatoes add juicy bursts of flavor to this pasta dish. They also serve as colorful accents to beautify the pesto-coated pasta.

Directions

Step 1: Make the pesto

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Pulse the hazelnuts in a food processor until they’re finely ground, then add the kale, 1/4 cup of the Parmesan cheese, the basil, 1/4 cup of the olive oil and 1/4 teaspoon of the salt. Pulse the ingredients until the mixture seems creamy, adding more olive oil if necessary.

Step 2: Cook the linguine and caramelize the onion

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In a large stockpot, cook the linguine according to the package directions. While waiting for the pasta to cook, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the sliced onion, and cook it over medium heat, stirring, until it’s tender, about five minutes. Reduce the heat to low, add the garlic and honey, and cook, stirring occasionally, until the onion caramelizes, about five more minutes.

Step 3: Toss and serve

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Drain the linguine, reserving 1/2 cup of the pasta water. In a large serving bowl, combine the pesto, onion, linguine, tomatoes and the remaining salt. Toss until the pasta is well coated, adding the reserved pasta water a little at a time, as needed, to reach the desired consistency. Top the pasta with the remaining Parmesan cheese and serve the dish warm.

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Kale Pesto Pasta Variations

• Omit the onions: Though they’re delish times 10, feel free to omit the caramelized onions to save time. Skipping the onions also means one less pan to wash.
• Substitute other nuts: If you can’t find hazelnuts, feel free to use walnuts or pine nuts in this pesto pasta dish. Cashews, pistachios or almonds also work, and each has a fairly mild flavor.
• Use more basil: For a more potent-tasting pesto, replace most or all the kale in this dish with more fresh basil. We like the idea of keeping some kale in here, though, for its texture and nutritional value.

How to Store Kale Pesto Pasta 

Kale pesto pasta keeps in the refrigerator for up to five days in an airtight storage container.

Can you freeze kale pesto pasta?

Good news! You can freeze this pasta for up to three months. Store it in zippered freezer bags with the excess air pressed out. When you ready to eat it again, thaw the pasta in the refrigerator overnight, or in a pan with a little water, before reheating it.

Kale Pesto Pasta Tips

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Do I have to use linguine?

Not at all. Feel free to substitute spaghetti, penne or your favorite pasta variety. Just about every type of pasta tastes great with pesto!

Can I eat kale pesto pasta cold?

This pesto pasta dish could be eaten cold, but warming it up even just a little brings out the flavors. Everything blends together a little better when it’s warm too.

How can I make this a vegan dish?

Kale pesto pasta works well as a vegan dish too. Substitute the Parmesan cheese for a vegan Parmesan or any other vegan cheese that crumbles well and has a sharp bite to it. Also skip the honey if you’re including the onion in this dish to keep it truly vegan.