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.
Kale Pesto Pasta with Feta
I hate to admit it, but sometimes I resort to sneaking veggies into my kids' dinner. 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. Both of my kids eat this, though only one really loves it. The other just tolerates it. But in my book, that's a win.
The grown-ups are likely to love it though, if the grown-ups are into bright and refreshing pesto pasta that is an interesting variation on the traditional pesto pasta. This one doesn't have any basil in it at all, but instead celebrates the herbs available (at least in New England) in the early spring.
My garden is abounding with chives and cilantro and little baby kale, and so that is exactly what this pesto is made from! The pesto also has feta (for a creamy salty kick) and tons of lemon to brighten the whole thing up.
The pesto doesn't mask the taste of the kale, but it does celebrate it. So if you don't like kale, this might not be the pasta for you. But if you appreciate the earthy nutrient-dense taste, then you are going to love it.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
More of a visual learner? Check out the video of me making it (below near the recipe) to see just how it's done!
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- 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
Useful Tools for Making It
Here are the tools used in this recipe. You won't necessarily choose to use them all, but sometimes tools make for quicker work in the kitchen! Some of these links may contain affiliate links.
- large pot
- strainer / colander
- blender
- essentials: wooden spoon, measuring spoons, kitchen scale
How to Make Kale Pesto Pasta
This is an overview of the steps and some explanation behind why the recipe calls for each of them. If you are looking for the full recipe, keep scrolling!
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.
Here are the steps to make this pasta:
- boil the pasta + cook the peas and beans in the same pot
- make the pesto (this can be done up to 2 days ahead of time, though it's best when it's fresh)
- strain the pasta
- combine the pasta, peas, beans, and pesto and of course, taste and adjust the seasoning
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
- 16 ounces dried pasta
- Salt and Pepper
- ½ cup olive oil
- ⅓ cup lemon juice (more to taste)
- 6 ounces feta, divided
- 3 handfuls (about 2.5 ounces) baby kale (or regular kale)
- .75 ounces chives (this is one of the small clamshell of chives)
- 2 ounces cilantro (this is about one average bunch of picked cilantro leaves)
- 1-½ cup fresh spring peas (or frozen peas)
- 1 15-ounce can navy beans
Instructions
- Fill a large pot with water and a big pinch of salt. Bring to a boil. Once boiling, add pasta and set the timer to cook the pasta 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 water. Check the pasta to ensure it’s cooked to your desired tenderness. Drain the pasta once done and return to the large pot.
- Meanwhile, make the pesto: add olive oil, lemon juice, 4 ounces (about 1-¼ cup lightly packed crumbled) feta, baby kale, chives, cilantro and a big pinch of salt and pepper to the basin 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 pasta mixture. Taste and adjust seasoning, adding more salt, pepper and pasta water as necessary to get the desired consistency. Sprinkle with remaining feta and red pepper flakes (omit if kids are sensitive to spice).
- Serve immediately.
Keywords: Kale Pesto Pasta
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