Kale Pesto Pasta

I don’t think we’ve ever sought after or potentially eaten so much pasta… It’s definitely become a store cupboard staple over the last couple of weeks for many of us (for better or worse…).

This kale pesto is a fantastic way to incorporate more deeply nutritious greens into a carbohydrate-dense dish with ease.  I’ve opted for penne here, but feel free to use whatever pasta you’ve got.

Servings: 4
Preparation Time - 10 minutes
Cooking Time -10 -12 minutes



80g fresh kale
50g fresh basil
40g Just Natural Organic pine nuts
100ml Organic Kitchen extra virgin olive oil
1 tsp sea salt
¼ tsp black pepper

Everything else

Approx. 300g Prima Italia gluten free penne pasta
1 x 400g tin of Organic Kitchen cannellini beans (you can also opt for borlotti or butter beans), drained and rinsed well
2 tbsp Just Natural Organic pine nuts
4 tbsp dairy free yogurt or cream cheese of choice
Fresh basil
A crack of black pepper

How to Make it

  1. Combine all pesto ingredients until smooth in a high-speed blender or Nutri Bullet.
  2. Set to one side (this can be made in advance and stored in the fridge for up to 3 days).
  3. Put pasta on to cook according to the instructions on the packet.
  4. Once cooked, drain the pasta and return to the pot. Add the beans and most of the pesto and leave to gently heat through over a low heat.
  5. Serve in bowls topped with pine nuts, dairy free yogurt or cream cheese, and garnished with fresh basil and black pepper to desired taste.  Buon appetito!