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Red Pesto Pasta with Chili Kale Recipe

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4.4 from 77 reviews

This vibrant Red Pesto Pasta with Chili Kale combines rich sun-dried tomato pesto with a spicy kale sauté, creating a flavorful and nutritious gluten-free pasta dish. Perfect for a quick weeknight dinner, the recipe balances the boldness of red pesto with the freshness of kale and a hint of heat from chili flakes.

Ingredients

Red Pesto

  • 1 jar sun dried tomatoes packed in olive oil (8 oz)
  • 2 tablespoons tomato paste (32 g)
  • 1/2 cup grated parmesan cheese or nutritional yeast (45 g)
  • 2 garlic cloves, sliced
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 cup lightly packed fresh basil
  • 1/3 cup pine nuts (45 g)

Pasta & Kale

  • 1 pound gluten free pasta (450 g)
  • 1 tablespoon extra-virgin olive oil (15 ml)
  • 6 cups kale, hard stems removed and chopped into bite-sized pieces
  • 2 large garlic cloves, minced
  • 1/2 teaspoon red chili flakes (optional)
  • 2 tablespoons water (30 ml)
  • Black pepper to taste

Instructions

  1. Prepare the Red Pesto: In a food processor, combine the sun dried tomatoes with their olive oil, tomato paste, grated parmesan or nutritional yeast, sliced garlic cloves, sea salt, fresh basil, and pine nuts. Blend until smooth and creamy, scraping down the sides as needed to incorporate all ingredients evenly.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten free pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
  3. Sauté the Kale: Heat the extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped kale, red chili flakes if using, and 2 tablespoons of water. Cover and cook for about 5 minutes, stirring occasionally, until kale is tender but still vibrant green.
  4. Combine Pasta and Kale: Add the cooked pasta to the skillet with the sautéed kale. Toss to combine, adding reserved pasta water as needed to loosen the mixture.
  5. Toss with Red Pesto: Add the prepared red pesto to the pasta and kale mixture. Toss well to evenly coat everything with the sauce. Season with black pepper and additional sea salt if needed.
  6. Serve: Divide the pasta among plates and serve immediately. Optionally, garnish with extra grated parmesan or nutritional yeast and a few fresh basil leaves.

Notes

  • You can substitute pine nuts with walnuts or almonds if preferred.
  • For a vegan version, use nutritional yeast instead of parmesan cheese.
  • Adjust red chili flakes according to your heat preference or omit for no spice.
  • Gluten free pasta brands vary in cooking time; check package instructions carefully to avoid overcooking.
  • To boost nutrition, add a squeeze of lemon juice to the kale sauté before combining with pasta.

Find it online: https://justsosavory.com/red-pesto-pasta-with-chili-kale-recipe/