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


  1. 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. 

  2. 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.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 4


Serves 2 - 4. Two if you're hungry w/ a sizeable appetite, more if its part of a larger offering.