Kale Pesto Pasta


Who knew broken lasagna noodles could make for such a stunning pasta? Blanching the kale and basil—right in the pot while the pasta cooks—and shocking them in ice water is the key to this vibrantly green sauce. Blitzing the pesto with pasta water in a food processor helps get the mixture to a smooth, swoon-worthy consistency. Add a few more splashes of pasta water if necessary when tossing the cooked noodles with the pesto.

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4 serving(s)

Total Time:
25 mins



  • 12 oz.

    lasagna noodles, broken into large pieces

  • 1 1/2 c.

    basil leaves

  • 8 oz.

    curly kale, ribs removed and leaves roughly chopped

  • 1/4 c.

    roasted unsalted almonds

  • 1

    large clove garlic, pressed

  • 2 tsp.

    lemon zest plus 2 tablespoons lemon juice

  • 1/4

    to 1/2 teaspoon crushed red pepper

  • Kosher salt

  • 6 tbsp.

    olive oil

  • Parmesan and cracked black pepper, for serving


NUTRITIONAL INFORMATION (per serving): About 586 cal, 27.5 g fat (3.5 g sat), 16 g pro, 259 mg sodium, 71 g carb, 7 g fiber

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