Zucchini Pasta With Peas And A Kale Pesto Recipe

Name: Zucchini Pasta With Peas And A Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kale Pesto:; 2 tablespoons kosher salt, divided, or more to taste; 1 bunch kale, stemmed; 1 tablespoon pine nuts; 1 tablespoon freshly grated Parmesan cheese; 1 clove garlic, chopped; 5 tablespoons extra-virgin olive oil, divided; Zucchini Pasta:; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes; 3 large zucchini, cut into noodle-shape strands; 7 ounces frozen petite peas

Servings: persons

Kale Pesto:
2 tablespoons kosher salt, divided, or more to taste
1 bunch kale, stemmed
1 tablespoon pine nuts
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, chopped
5 tablespoons extra-virgin olive oil, divided
Zucchini Pasta:
1 clove garlic, minced
1/4 teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

1
Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
2
Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
3
Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
4
Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

275

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: Kale Pesto:, 2 tablespoons kosher salt, divided, or more to taste, 1 bunch kale, stemmed, 1 tablespoon pine nuts, and more.

Yes, Zucchini Pasta With Peas And A Kale Pesto falls under the Pasta & Noodles 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.

Zucchini Pasta With Peas And A Kale Pesto

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