Grammy's Kitchen · Pesto Pasta · Tomato & Kale Pesto Pasta
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 2 cooks on www.eatingwell.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 2 cups fresh baby kale (2 ounces) |
| 50 g | 0.5 cup fresh basil leaves |
| 55 g | 0.33333334326744 cup canned reduced-sodium chickpeas |
| 42 g | 1.5 ounces Parmesan cheese, finely shredded |
| 31 g | 2 tablespoons lemon juice |
| 27 g | 2 tablespoons olive oil |
| 9 g | 3 cloves garlic, quartered |
| 1 g | 0.25 teaspoon kosher salt |
| 1 g | 0.25 teaspoon ground pepper |
| 170 g | 6 ounces whole-grain penne pasta |
| 726 g | 3 cups seeded and chopped tomatoes (6 medium) |
| 1 pinch Shaved Parmesan cheese |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this as instructed, came out great. My friend who is very hesitant of healthy dishes was shocked how much he liked it and took leftovers home with him.” — a cook, 5★
“It tastes fresh and delicious.” — a cook, 5★