Winter Pasta Kale Pesto Recipes

CREAMY PESTO & KALE PASTA

Creamy pesto & kale pasta image

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Provided by Esther Clark

Time 35m

Number Of Ingredients 6

Ingredients

1 tbsp rapeseed oil
2 red onions , thinly sliced
300g kale
300g wholemeal pasta (penne or mafalda work well)
4 tbsp reduced-fat cream cheese
4 tbsp fresh pesto or vegetarian alternative

Steps:

Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE

Ricotta-Pesto Pasta with Sausage and Kale image

Ricotta-pesto pasta with sausage and kale.

Provided by Carly

Categories Pesto Pasta

Time 1h15m

Yield 10

Number Of Ingredients 13

Ingredients

cooking spray
1 (16 ounce) package rigatoni pasta
1 pound bulk Italian sausage
1 medium onion, diced
6 large cloves garlic, minced
1 bunch kale, stems removed and leaves coarsely chopped
¼ teaspoon freshly grated nutmeg
¼ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste
½ cup dry white wine
1 (16 ounce) container ricotta cheese
1 (6 ounce) jar pesto, or more to taste
1 (8 ounce) package shredded mozzarella, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g

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Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain in a colander and let cool.
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