Kale Walnut Pesto & Blistered Tomato Pasta: A vibrant, healthy, and incredibly flavorful twist on classic pesto pasta, perfect for a quick weeknight meal or a delightful summer gathering. Topped with sweet blistered tomatoes and a sprinkle of Parmesan cheese, this vegetarian dish is both satisfying and delightfully fresh.
Life at home often revolves around our shared entertainment, and our DVR definitely tells a story about our viewing habits. If you were to glance at our recorded shows, you’d quickly notice it’s about 90% “girl shows,” as I affectionately call them. We’re talking a generous dose of Bravo TV, particularly all the Real Housewives franchises. There’s just something irresistibly captivating about reality television, a guilty pleasure I wholeheartedly embrace!
The amusing part is my husband, Shawn, often finds himself watching these shows right alongside me. He’ll pretend to be engrossed in his laptop or scrolling through his phone, a picture of nonchalance. Yet, the moment a dramatic argument erupts or a scandalous secret is revealed, his eyes snap straight to the screen. He’d never confess it out loud, but I have a strong suspicion he secretly enjoys the drama just as much as I do. It’s our little unspoken tradition.
In stark contrast to my collection of reality TV, Shawn has precisely one show on the DVR that is exclusively his: “Deadliest Catch.” Oh, his obsession with this show is truly something to behold! For those unfamiliar, it’s a gripping documentary series that follows courageous crab fishermen battling the treacherous conditions of the Bering Sea in Alaska. They spend weeks cooped up on their boats, enduring freezing temperatures and performing some of the toughest manual labor imaginable on notoriously choppy waters. Whenever I watch it, I honestly find myself thinking I’d prefer a stint in prison over working on one of those boats!
But not Shawn. To him, it’s not just a TV show; it’s his absolute dream job. He’ll watch with wide-eyed fascination, constantly exclaiming, “I could totally do this! I would be SO good at this, Nat!” His enthusiasm is infectious, but I can’t help but chuckle. The thought of my husband, who enjoys the comforts of home and my fresh, delicious dinners, surviving weeks in the frigid, relentless Bering Sea is quite amusing. He must be nuts! He’d miss his fresh, home-cooked meals far too much to truly thrive in such a harsh environment. And speaking of fresh dinners, that brings us perfectly to today’s recipe!
Experience Garden-Fresh Flavors with Kale Walnut Pesto Pasta
If you’re yearning for a dinner that tastes like it’s been plucked straight from a vibrant summer garden, look no further than this exquisite Kale Walnut Pesto & Blistered Tomato Pasta. The beauty of this dish lies in its incredible freshness and the way it celebrates seasonal produce. While our tomato plants aren’t quite ready to yield their ruby-red treasures just yet, the kale and basil for this recipe come directly from our overflowing garden, bursting with authentic, earthy flavor.
Currently, our garden is producing an insane amount of kale. It’s so prolific and bountiful that I honestly can’t cook it up fast enough! Faced with this delightful abundance, I started brainstorming creative ways to utilize this nutrient-dense leafy green. The idea of a fresh kale pesto immediately sprang to mind. The addition of kale to traditional pesto is a game-changer; it imparts a deep, earthy flavor that beautifully balances the inherent sweetness of fresh basil. While you could certainly opt for an all-kale pesto, I prefer a blend of half kale and half basil to retain a touch of that classic, bright sweetness. This combination results in a pesto that is both robust and harmoniously flavored.
The Secret to a Delicious and Economical Pesto: Walnuts
Traditional pesto often calls for pine nuts, which, let’s be honest, can be quite expensive. To make this delicious pesto more accessible and budget-friendly, I’ve found that walnuts are an excellent substitute. Not only are they significantly more affordable, but I genuinely believe they offer an even better flavor profile. Walnuts contribute a smooth, creamy nuttiness that complements the kale and basil beautifully, adding a rich depth without overpowering the other ingredients. Plus, they bring their own set of health benefits, including heart-healthy omega-3 fatty acids, making this pesto not just tasty but also incredibly nutritious.
The Star of the Show: Blistered Tomatoes
While the kale walnut pesto is undeniably fantastic, the real highlight of this pasta dish, in my opinion, are the blistered tomatoes. These little jewels of flavor are incredibly simple to prepare yet yield a truly spectacular result. All you need to do is toss a pint of grape tomatoes with a drizzle of olive oil, a pinch of salt, and a dash of pepper. Then, roast them in a hot oven for about 15 minutes, just until their skins begin to burst and they soften slightly. This simple roasting process intensifies their natural sweetness, concentrating their flavor into delicious, juicy pockets that burst with every bite. The slightly charred edges and tender texture add another layer of complexity that elevates the entire dish.
This Kale Walnut Pesto & Blistered Tomato Pasta is truly the quintessential vegetarian summer pasta dish. It’s incredibly fast, coming together in less than 20 minutes from start to finish, making it perfect for those busy weeknights or when you crave something fresh and satisfying without a lot of fuss. I’ve kept this recipe simple, allowing the vibrant flavors of the pesto and tomatoes to shine. However, its versatility means you can easily customize it. For those who enjoy a bit of added protein, this dish would be absolutely delicious with some grilled chicken, Italian sausage, or even chickpeas for a vegan option. No matter how you choose to enjoy it, this pasta is guaranteed to become a new favorite in your culinary repertoire.
Kale Walnut Pesto & Blistered Tomato Pasta
4
5 mins
15 mins
20 mins
Pin Recipe
Leave a Review
Ingredients
Kale Walnut Pesto
- 6-8 kale leaves, stems removed
- 10 basil leaves
- ¼ cup raw walnuts
- ¼ cup grated Parmesan cheese
- 3 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup olive oil
Pasta
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound pasta (spaghetti or any preferred pasta type)
- Parmesan for garnish
Instructions
Kale Walnut Pesto
- In a food processor, combine all the pesto ingredients except the olive oil. Pulse 5-7 times until all ingredients are coarsely chopped. Then, with the food processor running, slowly drizzle in the olive oil until a smooth, combined pesto forms.
- Set aside. This fresh pesto will keep well in an airtight container in the refrigerator for up to 2 weeks.
Pasta
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). On a parchment-lined baking sheet, toss the grape tomatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Roast for 15 minutes, or until the tomatoes begin to blister and soften. Remove from the oven and set aside.
- In a large pot of generously salted boiling water, cook the pasta according to the manufacturer’s package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta thoroughly.
- Return the drained pasta to the large pot. Add your desired amount of fresh pesto and toss vigorously to combine, ensuring every strand is coated. Gradually stir in some of the reserved pasta water to thin the sauce and achieve a silky, smooth consistency; start with ¼ cup and add more as needed. Gently fold in the blistered tomatoes, along with any delicious tomato juices remaining on the roasting pan. Toss again to combine. Serve warm, garnished with extra grated Parmesan cheese and, if desired, a few fresh basil leaves.
- Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
-For an extra depth of flavor, you can lightly toast the walnuts before adding them to the food processor for the pesto.
-Adjust the amount of garlic and Parmesan in the pesto to suit your personal taste.
Italian
Main Course
Natalie
Total Carbs: 55.8g,
Protein: 13.9g,
Fat: 39.1g,
Fiber: 4.6g,
Net Carbs: 51g
Did you make this recipe?
Please leave a comment and let us know what you thought!
More Delightful Pasta Recipes to Explore
If you loved this healthy and delicious pasta dish, you might enjoy exploring some of our other favorite pasta recipes. These dishes are perfect for various occasions, offering different flavor profiles and quick preparation times, ensuring you always have a fantastic meal option at your fingertips.
15 Minute Creamy Pesto Pasta
Creamy Mushroom & Bell Pepper Pasta
Healthier Spaghetti & Meatballs