Grammy's Kitchen · Pesto Pasta · Kale Pesto Pasta
One of 155 pesto pasta recipes we measured
from thewoksoflife.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 8 cooks on thewoksoflife.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound mezzi rigatoni ((or any other short cut pasta you like)) |
| 24 g | 8 cloves garlic ((peeled, ends trimmed)) |
| 29 g | 1/4 cup pine nuts ((or walnuts)) |
| 50 g | 1/2 cup parmesan cheese ((plus more for topping)) |
| Juice of 1/2 a lemon ((if you'd like it extra lemony, use the whole lemon)) | |
| 8 g | 1 1/4 teaspoon sea salt |
| 1 g | 1/2 teaspoon black pepper |
| 241 g | 10 packed cups curly kale ((about 8-9 ounces/225-250 g)) |
| 216 g | 1 cup extra virgin olive oil |
| Red pepper flakes ((I use aleppo chili flakes; to taste)) |
Method: 6 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just finished making this unorthodox pesto recipe and served it with Italian egg noodles for some extra protein. I have made pesto many times from pure basil, basil and parsley, and garlic scapes and parsley and enjoyed them all. Store bought pesto in a ja” — a cook, 5★
“If you think basil is expensive, think about those pine nuts. Off the charts! In 1970 I found a recipe in an Italian cookbook called Winter Pesto. It used spinach, dried basil, pine nuts, garlic, olive oil and cheese. From that I learned that any any dark ” — a cook, 5★