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Vegan Kale and Walnut Pesto Pasta

Ingredients · Serves 4 · Prep 15 min · Total 30 min

  • Pesto
  • ½ cup walnuts
  • 1 bunch lacinato kale, stems removed (about 4 cups leaves)
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic, peeled
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • ¾ tsp kosher salt
  • ½ cup extra-virgin olive oil
  • Pasta
  • 1 lb rotini or penne, dried; check the label for egg-free
  • 1 tbsp kosher salt, for the pasta water
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Vegan Kale and Walnut Pesto Pasta

Steps

  1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant.
  2. Bring a large pot of water to a boil and add 1 tablespoon salt.
  3. Drop the kale leaves into the boiling water and cook just until bright green.
  4. Lift the kale out with tongs into a colander and rinse it with cold water. Keep the pot boiling for the pasta.
  5. Squeeze the kale firmly in your hands to press out as much water as you can.
  6. Pulse the walnuts and garlic in a food processor until finely chopped.
  7. Add the kale, basil, nutritional yeast, lemon juice and 3/4 teaspoon salt and pulse into a coarse paste.
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Vegan Kale and Walnut Pesto Pasta

Steps, continued

  1. With the machine running, pour in the olive oil in a steady stream until smooth.
  2. Cook the pasta in the same pot until al dente.
  3. Scoop out 1 cup of the pasta water, then drain the pasta.
  4. Return the pasta to the pot off the heat and toss with the pesto and 1/4 cup pasta water until creamy. Add more water if needed.