Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto Recipe
Last week, on Instagram, I posted an on-the-fly, super-quick pasta dish I made for lunch. It was cute, little, elbow pasta tossed with the last of a jar of pesto, a few handfuls of baby kale, toasted pumpkin seeds, and a shower of lemon zest. So good! So easy! A number of you requested the recipe, and I've included it down below. If you're blessed with the good fortune of having access to a Meyer lemon tree, by all means, use those. Otherwise, regular lemons will do the job just fine. Enjoy! -h
Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto
To make this gluten-free, use a GF pasta. The pasta you see here is a chickpea pasta (Banza) I like, made from chickpea flour - a nice way to get an extra serving or two of legumes into your diet.
8 ounce box of short pasta
1 cup pesto, or more or less (to taste)
2-3 cups of baby kale, well washed
3 green onions, thinly sliced
1 cup of toasted pumpkin seeds (or pepitas)
Zest of 1-2 lemons
In a large pot of well-salted water, boil your pasta per package instructions. Reserve 1/3 cup of the pasta water, and drain the rest. In a large bowl, toss the pasta with the pesto (adjusting with more or less depending on your preference), adding a splash of the reserved pasta water. Add the kale and green onions, toss well, and season with salt and pepper. Serve topped generously with toasted pumpkin seeds, and lots and lots of lemon zest.
Serves 2 - 4. Two if you're hungry w/ a sizeable appetite, more if its part of a larger offering.
Prep time: 5 min - Cook time: 10 min