Kale Pesto Pasta Recipe: Creamy Garlic Parmesan Noodles

Spaghetti with Kale Pesto

I planned to make a classic pesto pasta for dinner, but my basil plant had seen better days. Instead of tossing the idea, I opened the fridge and found a bag of fresh kale — a perfect substitute. Kale is a winter vegetable packed with vitamins, and turning it into pesto highlights its earthy flavor.

Combined with spaghetti, sun-dried tomatoes, toasted pine nuts, and grated Pecorino, this dish becomes a satisfying, flavorful meal you’ll want to repeat. It’s fast, nutritious, and simple to prepare.

Kale Pesto Pasta

The kale pesto has a robust taste, so the pasta needs only a few additions: a handful of sun-dried tomatoes for sweetness, extra toasted pine nuts for crunch, and a generous grating of Pecorino or Parmesan. The result is a quick, elegant meal with minimal fuss.

What do you require?

• Olive oil: use extra virgin olive oil with a fruity flavor.
• Kale: fresh kale cut into thin strips. If using frozen kale, drain well to prevent a watery pesto. For a different profile, substitute 300 g (about 10 cups) spinach or 200 g (about 9 cups) cavolo nero.
• Garlic: adds depth and aroma to the pesto.
• Pine nuts: toast briefly in a dry pan to bring out a nutty crunch.
• Pecorino: gives a salty, tangy finish; you can swap with aged Parmesan or Grana Padano if preferred.
• Pasta: long pasta like spaghetti works beautifully, but tagliatelle or fusilli are also good options.
• Sun-dried tomatoes: for a sweet-savory contrast that brightens the dish.

Preparation

1. Heat a few tablespoons of olive oil in a skillet and add the garlic. Stir-fry for about 30 seconds until fragrant.
2. Add the kale and fry for 2 minutes, then pour in about ½ cup (120 ml) water. Cover and simmer for roughly 5 minutes until the kale is tender and has reduced in volume.
3. Transfer the softened kale, toasted pine nuts, grated Pecorino, and the remaining olive oil to a blender. Pulse until you reach a smooth, creamy pesto. If it’s too thick, add a little more olive oil or a splash of water to loosen the texture.
4. Cook the spaghetti according to package directions until al dente. Drain and return the pasta to the pan. Toss the pasta with the kale pesto, then fold in sliced sun-dried tomatoes and extra toasted pine nuts. Finish with shaved Pecorino or Parmesan and serve immediately.

This pasta pairs nicely with a warm baguette and a bright salad — an orange and blue cheese salad complements the rich pesto particularly well.

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Need more inspiration?

• Find more pasta ideas on the pasta recipes page, including quick mac & cheese, kale and sausage lasagna, and penne with zucchini and walnuts.