Lemon Kale Pesto Pasta

4.72 from 7 votes

A delish Lemon Kale Pesto Pasta that's the perfect bridge from winter to spring!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mediterranean

Servings: people

½ cup olive oil
10 cloves garlic, finely chopped
2 bunches dinosaur kale, stems and center veins removed and washed and rinsed dry
1 teaspoon red pepper flakes
2 lemons, zested and juice (divided)
½ cup pine nuts (optional if you prefer to omit)
Kosher salt and freshly cracked black pepper to taste
1 lb small pasta shells
½ cup ricotta cheese
⅓ cup shredded parmesan cheese

Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and saute for 15-20 seconds until fragrant. Remove from the heat immediately and add the kale, red pepper flakes and the lemon zest from 1 lemon. Stir to combine. Let the kale wilt and set aside. Season with salt and pepper. Transfer the kale mixture to a food processor and add the optional pine nuts and pulse to combine for 45 seconds. Once it's semi-smooth, transfer it back to the skillet and set aside.
Cook the pasta according to the package directions and reserve ½ cup of the pasta water. Drain the pasta and reserve
Heat the kale mixture over medium heat to warm through. Add the pasta, parmesan, ricotta and a little bit of the reserved pasta water and stir to combine. If the sauce is too thick, add more pasta water to thin it out a bit. Taste and adjust salt, pepper, lemon zest, juice and red pepper flakes.

Kale is a bit more work to prep for pesto than basil, but once you try it I guarantee you'll find it worth the effort!