Mushroom and Kale Pesto Pasta with Toasted Hazelnuts
A medley of mushrooms, kale pesto and whole wheat linguine, this earthy and flavorful pasta dish is a nutritional powerhouse.
Mushroom and Kale Pesto Pasta with Toasted Hazelnuts
Total Time 30 minutes
Servings 4 Servings
Calories 316 kcal
Ingredients
- 2 cups/2 oz packed chopped kale stems removed
- 3 tbsp. extra-virgin olive oil divided
- 2 tbsp. lemon juice
- 1/3 cup/1.5 oz. grated Parmesan cheese divided
- 1 clove garlic minced
- 1/4 tsp. pepper
- 4 oz. whole wheat linguini
- 8 oz. thinly sliced mixed mushrooms
- 1/4 tsp. salt
- 1/4 cup/1 oz. chopped toasted hazelnuts
Instructions
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In food processor, combine kale, 2 tbsp olive oil, 3 tbsp water, lemon juice, 2 tbsp Parmesan cheese, garlic and pepper; purée until smooth. Set aside.
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Cook pasta according to package directions. Drain and reserve 1/3 cup cooking liquid.
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Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook mushrooms and salt for 5 to 8 minutes or until golden brown and tender. Add pasta, reserved cooking liquid and kale pesto to skillet; toss until well coated.
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Top with hazelnuts and remaining cheese.
Recipe Notes
A SharethePasta.org original recipe.
