Spicy Kale-Almond Pesto and White-Bean Pasta
  • 1bunch kalewashed and drained
  • 4ounces dried penne pasta
  • 1/2cup whole almonds, toasted
  • 1 1/2tablespoons garlicabout 5 large cloves
  • 1/4cup freshly grated Parmesan cheese
  • 1/2teaspoon salt
  • Juice of two lemonsdivided
  • 2tablespoons extra-virgin olive oil
  • 119-ounce can white (cannellini) beans, rinsed and drained
  • 1/8teaspoon salt
  • 1teaspoon extra-virgin olive oil
  • 1/4-1/2teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  1. Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.
  2. Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.
  3. In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt.
  4. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
Recipe Notes
Nutrition Facts
Spicy Kale-Almond Pesto and White-Bean Pasta
Amount Per Serving
Calories 465
% Daily Value*
Cholesterol 19mg 6%
Sodium 640mg 27%
Total Carbohydrates 56g 19%
Dietary Fiber 10g 40%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 465 cal, 39% fat cal, 21g fat, 3g sat fat, 19mg chol, 19g protein, 56g carb, 10g fiber, 640mg sodium