Zucchini Pasta with Peas and a Kale Pesto recipe

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Ingredients

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
1 clove garlic, minced
¼ teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

Nutrition Info

205.4 calories
carbohydrate: 27 g
cholesterol: 1.1 mg
fat: 8.7 g
fiber: 7.1 g
protein: 10.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 3635 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.

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