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Tuscan Kale Pasta

Tuscan Kale Pasta

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings


  • 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)


  • 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