Spaghetti with Kale & Walnut Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a bright pesto made from kale and walnuts instead of the traditional basil. A quick weeknight pasta that delivers earthy greens and nutty flavor without cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb spaghetti
- 2 cups packed, (torn kale leaves, stems removed)
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon salt, (plus more for boiling the pasta)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- ½ cup extra-virgin olive oil
- ⅓ cup walnuts, (toasted if desired (see note))
- 2 medium cloves garlic, (roughly chopped)
- ½ cup grated pecorino Romano cheese
- ⅓ cup cup grated pecorino Romano cheese
- ½ cup chopped walnuts, (toasted if desired)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1304mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 593mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.