Kristine's Kitchen · by Kristine Rosenblatt
Kale Pesto Pasta
NUTRITION · PER SERVING25M COOK
CAL 32%·PRO 34%
CARBS 75G47% OF CAL
19G FIBER51G OTHER4G TOTAL SUGAR
FAT 35G49% OF CAL
4G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat linguine tossed with a creamy kale pesto made from fresh kale, basil, pine nuts, and garlic. A satisfying vegetarian pasta with bright, herbal flavors.
mainitalianpasta⚙️ food processor🍲 stockpotvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz. whole wheat linguine
- 2 cups chopped kale (packed)
- 1 cup fresh basil (lightly packed)
- ¾ cup 2 oz. grated Parmesan cheese, plus more for serving
- ¾ cup toasted pine nuts (divided)
- 1 clove garlic
- ¼ tsp. Kosher salt
- 1/8 tsp. black pepper
- ¼ cup plus 2 tbsp. extra virgin olive oil
At a glance
PER SERVING · TIME 25M
CAL 32%·PRO 34%
CARBS 75G47% OF CAL
19G FIBER51G OTHER4G TOTAL SUGAR
FAT 35G49% OF CAL
4G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 434mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 198mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.