Creamy Kale Pasta Recipe

Indulge in a delightful, nut-free twist on traditional pesto with our easy-to-make creamy kale pasta. We've replaced the nuts with cottage cheese, infusing the dish with creaminess, body, and a generous protein boost. Don't forget to save some pasta cooking water to achieve the perfect texture when tossing the pasta with kale before serving.

Yields: 4 servings  

Total Time:25 minutes  

Calories per Serving:445  

Ingredients:

- 12 oz. short pasta (orecchiette or gemelli work well)

- 2 scallions, roughly chopped

- 1 5-oz package baby kale

- 1/2 cup cottage cheese

- 1/3 cup grated Parmesan, plus extra for serving

- Kosher salt and pepper

- 2 tbsp. extra virgin olive oil

Directions:

Step 1: Cook Pasta

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

Step 2: Prepare Pesto Sauce

While the pasta is cooking, use a food processor to finely chop the scallions and 3 cups of kale. Add cottage cheese, Parmesan, and 1/2 teaspoon each of salt and pepper. Pulse to combine.

Step 3: Blend

Scrape down the sides of the food processor, and with the machine running, gradually add the olive oil. Continue to blend until the mixture becomes smooth.

Step 4: Toss and Serve

Toss the pasta with the prepared sauce until well-coated. Add the remaining 3 cups of kale and toss again, using a couple of tablespoons of reserved pasta water to help wilt the kale. Serve the dish topped with additional Parmesan and freshly cracked pepper.

Nutritional Information (per serving):

- Calories: About 445

- Fat: 11.5 g (Saturated Fat: 3.5 g)

- Protein: 17 g

- Sodium: 464 mg

- Carbohydrate: 67 g

- Fiber: 5 g

Did you try this recipe? Share your thoughts in the comments!