Grammy's Kitchen · Pesto Pasta · Kale Pesto Pasta
One of 155 pesto pasta recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical | |
|---|---|---|
| protein add | 11% | 0% |
| aromatics | 2% | 0% |
| salt | 1% | 0% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz. whole wheat linguine |
| 2 cups chopped kale (packed) | |
| 100 g | 1 cup fresh basil (lightly packed) |
| 57 g | 3/4 cup 2 oz. grated Parmesan cheese, plus more for serving |
| 88 g | 3/4 cup toasted pine nuts (divided) |
| 3 g | 1 clove garlic |
| 1 g | 1/4 tsp. Kosher salt |
| 0 g | 1/8 tsp. black pepper |
| 54 g | 1/4 cup plus 2 tbsp. extra virgin olive oil |
Method: 3 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“marcie — February 23, 2015 @ 7:11 am Reply I love kale in any way, shape, or form, so I’m totally on board with this meal! My kids would be another story, however. haha I’ve actually made it and they tolerated it, but hey, at least they tried it. Pinned. 🙂” — a cook
“Kelly — February 25, 2015 @ 12:37 am Reply This a pasta looks amazing, Kristine! Easy meals like this are my favorite! I love the kale pesto, such a great way to sneak in some veggies for the kiddos and my husband:) Can’t wait to try this!” — a cook