Kale Pesto Orecchiette Recipe

Name: Kale Pesto Orecchiette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches (about two cups) lacinato kale, stems removed and roughly chopped; 1 yellow onion, diced; 5 cloves garlic, roughly chopped; 1 teaspoon crushed red pepper flakes; 2 tablespoons Dijon mustard; 2 tablespoons white distilled vinegar; 1 cup freshly grated Parmesan cheese; Juice of 1/2 a lemon; Kosher salt and pepper; 2 tablespoons olive oil; 1/2 - 3/4 cups olive oil; 1 pound (1 box) orecchiette pasta; 1/2 cup pasta water

Servings: persons

2 bunches (about two cups) lacinato kale, stems removed and roughly chopped
1 yellow onion, diced
5 cloves garlic, roughly chopped
1 teaspoon crushed red pepper flakes
2 tablespoons Dijon mustard
2 tablespoons white distilled vinegar
1 cup freshly grated Parmesan cheese
Juice of 1/2 a lemon
Kosher salt and pepper
2 tablespoons olive oil
1/2 - 3/4 cups olive oil
1 pound (1 box) orecchiette pasta
1/2 cup pasta water

1
This recipe makes about double what you need for pasta. I made the pesto and put half of it in the freezer for a super easy meal down the road.
2
Heat a large saute pan over medium heat. Add 2 tablespoons of olive oil, onion, garlic, crushed red pepper flakes, salt, and pepper and cook for about 5 minutes. Add the kale and 2 tablespoons of Dijon mustard. Cover and let steam and cook for 8 minutes, until the kale is soft.
3
In a food processor, pulse together the parmesan cheese, lemon juice, white vinegar, kale mixture, and a dash of salt and pepper about 8 times. Blend everything together as you pour 1/2 - 3/4 cup olive oil into the food processor in a slow, steady stream. Taste and adjust salt and pepper as necessary.
4
Transfer about half of the pesto, which should be about 1 to 2 cups total, to a large serving bowl. Add the other half to a sealable container and pop in the freezer.
5
Boil the pasta according to the instructions on the box in salty water. Before draining, add 1/2 cup pasta water to the pesto in the bowl. Drain the pasta and add it directly to the pesto. Combine everything with two wooden spoons and serve hot.

863

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bunches (about two cups) lacinato kale, stems removed and roughly chopped, 1 yellow onion, diced, 5 cloves garlic, roughly chopped, 1 teaspoon crushed red pepper flakes, and more.

Yes, Kale Pesto Orecchiette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Pesto Orecchiette

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