Creamy Tuscan Kale Pasta with Pistachios
Main Dishes pasta Recipes Vegetarian

Tuscan Kale Pasta

How to Make Creamy Tuscan Kale Pasta

This pasta is amazing in flavor, keeps well and is SO simple. It is just a total winner. Begin by gathering your ingredients.

Ingredients for creamy Tuscan kale pasta with pistachios

Ingredients for Creamy Tuscan Kale Pasta Salad:

  • Cherry Tomatoes-I used multi-colored heirloom cherry tomatoes, but regular will also work. The smaller tomatoes work well in this pasta as they are roasted and semi-burst giving an amazing pop of flavor to the final pasta.
  • Kale
  • Grated Parmesan Cheese
  • 1 whole lemon
  • Pasta, I used Cellentani
  • salt & pepper
  • fresh rosemary
  • pistachios
cherry tomatoes on a pan to be roasted

Next add your tomatoes to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper to prepare to roast.

Add all the pesto ingredients to the bowl of your food processor. Blend, adding olive oil until a pesto consistency is achieved.

Creamy Kale Pasta sauce ingredients in a food processor

Blend until smooth and creamy adding a bit more oil if it seems too thick. Cook the pasta according to package directions, reserving approximately 1/2 cup of the pasta cooking water. This post may contain affiliate links to learn more read our disclaimer.

kale in a colander

While the pasta is cooking chop the kale and place it in the colander. When the pasta is done, pour into the colander over the kale to allow it to lightly steam. Allow to sit for a minute or two. Transfer the pasta, kale and the roasted tomatoes to a large bowl. Add any optional toppings and gently toss. If the pasta seems too dry add some of the reserved cooking water a spoonful at a time. Adjust salt and pepper and serve. This can be served immediately although I prefer it chilled.

Creamy Tuscan Kale Pasta with Pistachios

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This can be served immediately although I prefer it chilled. This dish keeps really well and will be fine for several days in the fridge.

Can Tuscan Kale Pasta be made Vegan?

  • Vegans, it is just the parmesan cheese that would need to be substituted. This would be an optional swap for the parmesan and then you could easily have Creamy Vegan Tuscan Pasta.

What are some ways to customize Tuscan Kale Pasta?

  • The tomatoes:
    • If you liked you could add some diced fresh tomatoes either in addition to the roasted tomatoes or as an alternative.
    • You could also add some sundried tomatoes
  • The kale
    • I really like the kale in this dish but Spinach or Mustard Greens would also be a good alternative.
  • The Pesto
    • Skip the pasta and serve the pesto atop some toasted crostini for a light appetizer. Or make it a meal by adding a bowl of soup.
    • Use the pesto as a sauce on a roasted sandwich. For example Hoagie bun, spread with the pesto, top with roasted tomatoes and greens. Sprinkle with cheese and toast.
Tuscan Kale Pasta

What to serve with Tuscan Kale Pasta?

Creamy Tuscan Kale Pasta with Pistachios

Tuscan Kale Pasta

Anne
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1/2 tsp garlic powder
  • 1/2 cup pistachios chopped
  • 2 cups kale hard stems removed, packed
  • 2 Tbsp fresh rosemary
  • 1 tsp lemon zest
  • 1 lemon juiced
  • salt and pepper to taste
  • 1/4 cup freshly grated parmesan cheese
  • 1/3-1/2 cup olive oil
  • 8 oz cherry tomatoes
  • 2 cups kale roughly chopped
  • 1/4-1/2 cup pistachios roughly chopped
  • freshly grated parmesan cheese to taste
  • 8 oz pasta (I used Cellentani)

Instructions
 

  • Heat your oven to 350. Put the cherry tomatoes on a pan. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Roast 10-15 minutes until beginning to burst. Set aside.
  • Remove the tough stems from the kale. Reserve half for the pesto, the remainder, put in a colander.
  • In a blender or food processor add the garlic powder, the pistachios, 2 cups of the rinsed kale, the rosemary, the lemon zest & juice and salt and pepper. Blend a bit. Slowly stream in between 1/3-1/2 cup of olive oil until the mixture is pesto-textured.
  • Drain the pasta atop the kale (already in the colander) to allow it to wilt a bit. Remove both to a large bowl. Stir through the pesto, the tomatoes, the reserved pistachios and the parmesan.
  • Serve immediately or chill for later use.
Keyword kale, pasta, pesto, roasted tomatoes, Vegetarian

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