This quick vegetarian pasta recipe celebrates spring with a unique twist on the traditional pesto pasta. Using all the best spring herbs, this Lemony Kale Pesto Pasta is bright, refreshing, and ready in under 30 minutes.
Kale Pesto Pasta with Feta
I hate to admit it, but sometimes I resort to sneaking veggies into my kids' dinner (see here One Pot Feta Lemon Chicken Orzo Pasta and BBQ Cheddar Meatballs). I don't totally sneak it in, as is the case with this Kale Pesto Pasta, because I tell them what is in it. However, because the kale isn't in the form of leafy greens, they're more likely to eat it. That means that this veggie-forward pasta is eaten by both my children, and that's a big win in my book!
This spring pesto pasta draws inspiration from the abundance found in the New England garden in early spring. While many may traditionally associate pesto with basil, this kale pesto showcases a variety of springtime greens like chives, cilantro, and baby kale. Additionally, the pesto incorporates feta for a creamy, salty kick and plenty of lemon to enhance the overall flavor.
The pesto doesn't overpower the taste of the kale; instead, it accentuates it. Therefore, if you're not a fan of kale, this pasta might not be for you (check out this Pesto Tortellini Pasta Salad or Pesto Meatball recipe instead). However, if you enjoy kale's earthy, nutrient-rich flavor, you will surely adore this dish.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.
- dried pasta (use your favorite shape here)
- baby kale (or you can use regular kale)
- chives
- cilantro (if you don't like cilantro, this probably isn't the recipe for you!)
- fresh spring peas (or frozen peas work equally as well)
- olive oil
- lemon juice
- feta
- canned navy beans (or any other white bean works, as well as chickpeas)
- salt and pepper
How to Make It
This recipe is nearly a one-pot recipe, with the exception of needing to use a strainer (to strain the pasta), and a blender. So a three "pot" recipe? Technically the only pot you need is to cook the pasta. The same pot is used to cook the peas and heat up the beans because we all love to have as little to wash as possible.
Step 1: Add all the pesto ingredients to the blender.
Step 2: Blend together. It will not be smooth. This can be done up to 2 days ahead of time.
Step 3: Cook the pasta, peas and beans, then strain.
Step 4: Combine the pesto and pasta and serve immediately.
Storage and Leftover Tips
This pasta dish reheats nicely, and I've even frozen leftovers with success (though upon reheating from frozen, the pasta will be a bit softer).
To reheat you can heat it in an oven-safe container. I love using these (affiliate link) Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through. It's best to add a few tablespoons of water to the dish when you reheat it.
More Pasta Recipes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
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Lemon Kale Pesto Pasta
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Pasta
Description
A celebration of spring, this quick vegetarian pasta recipe is a unique twist on the traditional pesto pasta. Using all the best of what herbs spring has to offer, this Lemon Kale Pesto Pasta is bright, refreshing and ready in under 30 minutes.
Ingredients
- Salt and pepper
- 1 pound dried pasta
- 1 (15-ounce) can navy beans, drained and rinsed
- 1-½ cups fresh spring peas
- ½ cup olive oil
- ⅓ cup lemon juice (more to taste)
- 3 handfuls (about 2-½ ounces) baby kale (or regular kale)
- 2 ounces cilantro leaves (this is about the amount of leaves picked from 1 average bunch of cilantro)
- ¾ ounce chives (this is one of the small clamshells of chives)
- 2 cups (6 ounces) crumbled feta cheese, divided
- Pinch of crushed red pepper flakes (optional)
Instructions
- Fill a large pot with water and a big pinch of salt. Bring to a boil. Once boiling, add the pasta and set the timer to cook the pasta until al dente according to package instructions. When there are just 3 minutes left on the timer, add the navy beans and peas. Continue to cook until the timer goes off. Set aside 1 cup of pasta cooking water. Check the pasta to ensure it’s cooked to your desired tenderness. Drain the pasta, beans, and peas once done and return to the large pot.
- Meanwhile, make the pesto: Add the olive oil, lemon juice, baby kale, cilantro, chives, a big pinch of salt and pepper, and 4 ounces of the feta (about 1 ¼ cups) to the jar of a blender. Blend until smooth, adding water if necessary to thin out the mixture. Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired.
- Add the pesto to the cooked pasta mixture. Taste and adjust seasoning, adding more salt, pepper, and pasta water as necessary to achieve your desired consistency. Sprinkle with remaining feta and red pepper flakes (omit if kids are sensitive to spice).
- Serve immediately.
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