30-Minute Creamy Pesto Pasta

30-Minute Creamy Pesto Pasta

servings
6-8

Ingredients














Cooking Instructions

1

Bring large pot of water to boil. Cook pasta according to package directions. During last 2 minutes of cooking, add kale and reserve 1/2 cup pasta water. Drain cooked pasta/kale and return to pot.


2

While pasta is cooking, combine basil, olive oil, pine nuts, garlic, lemon juice, lemon zest, 1/2 cup asiago, ricotta and 1/4 cup reserved pasta water to blender or food processor bowl. Blend until smooth, adding additional pasta water by the tablespoon if sauce is too thick. Season with salt and pepper, to taste.


3

Combine creamy pesto sauce with pasta/kale until well-coated. To serve, top with remaining 1/2 cup asiago, crushed red pepper and additional basil, if desired.


*Suggest using curly green kale instead of Tuscan (black or Lacinato) kale.


Ingredients














Cooking Instructions

1

Bring large pot of water to boil. Cook pasta according to package directions. During last 2 minutes of cooking, add kale and reserve 1/2 cup pasta water. Drain cooked pasta/kale and return to pot.


2

While pasta is cooking, combine basil, olive oil, pine nuts, garlic, lemon juice, lemon zest, 1/2 cup asiago, ricotta and 1/4 cup reserved pasta water to blender or food processor bowl. Blend until smooth, adding additional pasta water by the tablespoon if sauce is too thick. Season with salt and pepper, to taste.


3

Combine creamy pesto sauce with pasta/kale until well-coated. To serve, top with remaining 1/2 cup asiago, crushed red pepper and additional basil, if desired.


*Suggest using curly green kale instead of Tuscan (black or Lacinato) kale.


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