Wholewheat Pasta With Kale, Pea And Walnut Pesto Recipe | Waitrose & Partners

INTRODUCTION

Wholewheat Pasta With Kale, Pea And Walnut Pesto is a delightful dish that brings together healthy ingredients in a simple and tasty way. This pasta recipe is perfect for a quick weeknight dinner or a healthy lunch. It combines the nutty flavor of wholewheat pasta with the rich green goodness of kale, fresh peas, and crunchy walnuts. The homemade pesto ties everything together, offering vibrant flavors that are sure to impress your family or guests.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for several reasons. First, it is packed with nutrients, making it a healthy option for any meal. Kale is rich in vitamins and minerals, while peas add fiber and sweetness. Walnuts bring healthy fats and a nice crunch to the dish. Second, the wholewheat pasta provides a great source of energy, keeping you full and satisfied. Lastly, the recipe is easy to make and can be prepared in about 30 minutes. It is a perfect choice for those who want to eat well without spending too much time in the kitchen.

HOW TO MAKE Wholewheat Pasta With Kale, Pea And Walnut Pesto

EQUIPMENT NEEDED

To make Wholewheat Pasta With Kale, Pea And Walnut Pesto, you will need a few simple kitchen tools:

• A large pot for boiling pasta
• A colander for draining
• A blender or food processor for making the pesto
• A frying pan for sautéing the kale
• A serving bowl or dish

Ingredients You’ll Need:

• 300g wholewheat pasta
• 100g kale, chopped
• 150g fresh or frozen peas
• 50g walnuts, roughly chopped
• 50g Parmesan cheese, grated (optional)
• 2 cloves garlic, minced
• Olive oil for drizzling
• Salt and pepper to taste
• Juice of half a lemon

STEP-BY-STEP INSTRUCTIONS:

1. Begin by cooking the wholewheat pasta. Fill a large pot with water and add a pinch of salt. Bring the water to a boil and then add the pasta. Cook according to package instructions until al dente, usually about 8 to 10 minutes.

2. While the pasta is cooking, prepare the kale. In a frying pan, heat a splash of olive oil over medium heat. Add the chopped kale and cook until it wilts, which will take about 3 to 5 minutes. Remove from heat and set aside.

3. If you are using fresh peas, you can add them to the pasta during the last 2 minutes of cooking. If using frozen peas, you can simply add them to the blender later.

4. Once the pasta is cooked, drain it in a colander and return it to the pot.

5. Now it’s time to make the pesto. In a blender or food processor, combine the wilted kale, cooked peas, chopped walnuts, minced garlic, and Parmesan cheese (if using). Add a drizzle of olive oil to help blend everything together.

6. Blend until the mixture becomes a smooth pesto. If it is too thick, add a little more olive oil or a splash of water to reach your desired consistency.

7. Pour the pesto over the cooked pasta in the pot. Toss everything together until the pasta is well coated in the delicious green sauce.

8. Squeeze the juice of half a lemon over the pasta for a burst of freshness. Season with salt and pepper to taste.

9. Serve warm in a bowl or dish, and enjoy your healthy meal!

this Recipe

HOW TO SERVE Wholewheat Pasta With Kale, Pea And Walnut Pesto

Wholewheat Pasta With Kale, Pea And Walnut Pesto can be served as a main dish or a side. You can add additional toppings like extra walnuts, grated Parmesan, or a sprinkle of chili flakes for added flavor. Pair it with a simple green salad or some crusty bread for a complete meal. It is a versatile dish that can be enjoyed hot or at room temperature.

STORAGE & FREEZING: Wholewheat Pasta With Kale, Pea And Walnut Pesto

If you have leftover pasta, it can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, simply warm it up in a pan with a splash of water to loosen the sauce. You can also freeze the pasta with pesto for up to 2 months. Just be aware that the texture may change slightly after thawing, but it will still be delicious.

SERVING SUGGESTIONS

Consider serving your Wholewheat Pasta With Kale, Pea And Walnut Pesto with a side of garlic bread or a refreshing cucumber salad. You could also serve it alongside grilled chicken or fish for a heartier meal. This dish complements a variety of proteins and vegetables, making it a great choice for any occasion.

VARIATIONS

Feel free to mix things up! You can use other types of greens instead of kale, such as spinach or arugula. Add some sun-dried tomatoes for a tangy twist, or use pine nuts instead of walnuts for a different flavor. You can also customize the pasta by adding cherry tomatoes, peppers, or any vegetables you have on hand. This recipe is very flexible and allows for creativity in the kitchen.

FAQs

1. Can I use regular pasta instead of wholewheat pasta?

Yes, you can use regular pasta if you prefer. However, wholewheat pasta is healthier and has more fiber.

2. Can I make the pesto ahead of time?

Absolutely! You can prepare the pesto a day in advance and store it in the refrigerator. Just remember to drizzle a little olive oil on top to prevent it from browning.

3. Is this dish vegan-friendly?

Yes, you can make this dish vegan by omitting the Parmesan cheese or using a vegan cheese alternative.

4. What can I substitute for walnuts?

If you have nut allergies, you can leave out the walnuts or substitute them with sunflower seeds or pumpkin seeds for some crunch.

MAKE-AHEAD TIPS FOR Wholewheat Pasta With Kale, Pea And Walnut Pesto

To save time, you can prepare the pesto ahead of time and store it in the fridge. Cook the pasta and kale just before serving for the best texture and flavor. You can also chop the kale and measure out the peas and walnuts in advance, making it quicker to put everything together when you’re ready to cook. Enjoy this tasty dish with minimal effort!

Wholewheat Pasta With Kale, Pea And Walnut Pesto

A delightful pasta dish made with wholewheat pasta, kale, peas, and walnut pesto, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 300 g wholewheat pasta Use preferred brand
• 100 g kale, chopped Fresh or pre-washed
• 150 g fresh or frozen peas Add fresh peas during the last cooking minutes

Pesto Ingredients

• 50 g walnuts, roughly chopped
• 50 g Parmesan cheese, grated Optional
• 2 cloves garlic, minced
• Olive oil for drizzling To help blend components

Seasoning and Extras

• 0.5 unit lemon, juice of half For added freshness
• Salt and pepper To taste

Method

 

Cooking Pasta

1. Fill a large pot with water and add a pinch of salt. Bring to a boil, add the pasta, and cook according to package instructions (8-10 minutes) until al dente.

Preparing Kale

1. In a frying pan, heat a splash of olive oil over medium heat. Add the chopped kale and cook until wilted (about 3-5 minutes). Remove from heat and set aside.

Combining Ingredients

1. If using fresh peas, add them to the pasta during the last 2 minutes of cooking. If using frozen peas, add them later in the blender.
2. Once the pasta is cooked, drain it and return it to the pot.
3. In a blender or food processor, combine wilted kale, cooked peas, chopped walnuts, minced garlic, and Parmesan cheese (if using). Add a drizzle of olive oil.
4. Blend until smooth. If too thick, add olive oil or a splash of water.
5. Pour the pesto over the cooked pasta. Toss until well coated.
6. Squeeze half a lemon over the pasta and season with salt and pepper.

Serving

1. Serve warm in a bowl or dish, optionally topping with extra walnuts or Parmesan cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Add water when reheating to loosen sauce.