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RECIPE
12 INGREDIENTS4 STEPS15MIN

Garlic Kale Pesto Pasta

5.0
3 Ratings

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Lemons and Basil

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This Garlic Kale Pesto Pasta can be made with Green Lentil Spaghetti Pasta - the pesto and lentil pasta combo is it full of flavor and boasts tons of protein and fiber! You can also use any pasta you prefer.
15MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 box
Pasta
or pasta of choice

Pesto

3 cups
loosely packed
1/2
Large  Avocado , ripe
1/2 cup
Unsalted Raw Pecans
2 cloves
2 Tbsp
3/4 tsp
1/4 tsp
Freshly Ground Black Pepper
1/4 cup
Water

Garnishes

to taste
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
623
FAT
19.3 g
PROTEIN
21.0 g
CARBS
93.9 g

Cooking Instructions

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Step 1
Add Kale (3 cup), Avocado (1/2), Unsalted Raw Pecans (1/2 cup), Grated Parmesan Cheese (1/3 cup), Garlic (2 clove), Lemon Juice (2 tablespoon), Sea Salt (3/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) to the bowl of a food processor. Process on high for 15-20 seconds, stopping to scrape down the sides and add Water (1/4 cup) until the pesto reaches preferred consistency. Taste and add more seasonings if needed.
Step 2
Meanwhile, cook the Pasta (1 box) according to package directions.
Step 3
Once pasta has cooked and water is drained, add pesto to pasta and toss until pasta is well coated.
Step 4
Divide evenly among 3-4 pasta bowls, depending on how hungry you are, garnish with Crushed Red Pepper Flakes (to taste) and additional Parmesan Cheese (to taste) and enjoy!

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Nutrition Per Serving
Calories
623
% Daily Value*
Fat
19.3 g
25%
Saturated Fat
3.0 g
15%
Trans Fat
0.1 g
--
Cholesterol
7.2 mg
2%
Carbohydrates
93.9 g
34%
Fiber
9.0 g
32%
Sugars
4.4 g
--
Protein
21.0 g
42%
Sodium
480.6 mg
21%
Vitamin D
0.0 µg
0%
Calcium
250.4 mg
19%
Iron
5.2 mg
29%
Potassium
644.3 mg
14%
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