Pesto Pasta with Kale & Tomatoes

by | Updated: December 4th, 2016 | Read time: 1 minute

Kale is being hailed as one of the greatest superfoods of the decade. So naturally, you’ll be finding it in a variety of dishes — from breakfast to dessert! If you’ve eaten at any restaurant lately, you’ve perhaps eyed the big kale salad. But what if you want a meal with super-nutrients and substance? In that case, this pasta recipe is calling your name. Gluten-free brown rice pasta gets tossed with fresh basil pesto and finely chopped kale for a dinner that tastes as good as it makes you feel.

Kale and Pesto Pasta with Tomatoes

Pesto Pasta with Kale & Tomatoes


1 package (14 oz.) brown rice fettuccine pasta
2 cups basil, washed and loosely packed
1/3 cup extra virgin olive oil
1/2 cup walnuts, soaked 1-2 hours and drained
1 Tbsp. nutritional yeast
1 Tbsp. fresh lemon juice
3 cloves garlic
1 Tbsp. water
1/2 tsp. sea salt
Black pepper to taste
1 cup cherry tomatoes, quartered
1 cup kale, finely chopped (or more)


  1. Prepare pasta according to instructions. Drain and set aside.
  2. In a blender or food processor, add basil, olive oil, walnuts, nutritional yeast, water, garlic, salt and pepper. Pulse until you reach a coarse consistency. Drizzle in additional oil, as needed.
  3. In a large bowl, add the chopped kale and top with cooked pasta. Allow to sit until kale has softened.
  4. Mix in pesto and cherry tomatoes. Season with more salt and pepper to desired taste.