This kale walnut pesto & blistered tomato pasta is a twist on the traditional pesto with lots of added kale and walnuts. Topped with blistered tomato and parmesan cheese, it's a fast, healthy and delicious vegetarian pasta dinner.
In a food processor, combine all the pesto ingredients except the olive oil. Pulse 5-7 times until all the ingredients are coursely chopped. Then, with the food processor running, drizzle in the olive oil until combined.
Set aside. Pesto will keep in an airtight container refrigerated for 2 weeks.
Pasta
Preheat oven to 425 degrees. On a parchment lined baking sheet, toss the grape tomatoes with olive oil, salt and pepper. Roast for 15 minutes, until the tomatoes begin to blister. Remove from oven, set aside.
In a large pot of salted boiling water, cook the pasta according to manufacturers instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta. Top with desired amount of pesto and toss to combine. Stir in some of the pasta water to thin the sauce and make it nice and silky, start with 1/4 cup and add more if desired. Add in blistered tomatoes and any tomato juice on the roasting pan, toss to combine. Serve warm, top with more parmesan cheese.
Any leftovers will keep in an air tight container refrigerated for 1 week.
Notes
-This would also be delicious with any leftover chicken or cooked sausage mixed in!
Nutrition
Calories: 598 | Total Carbs: 55.8g | Protein: 13.9g | Fat: 39.1g | Fiber: 4.6g | Net Carbs: 51g