May Recipes

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Whole Wheat Pasta with Kale Pesto

Bowl of Whole Wheat Pasta with Kale Pesto

Hands On:

10 minutes

Total Time:

20 minutes

Serves:

6

Ingredients

1 (16-oz.) pkg. Hy-Vee whole wheat rotini pasta
3 cups Full Circle Market organic baby kale, divided
1 cup fresh basil leaves, lightly packed
1 cup Hy-Vee pine nuts
¾ cup Soiree shredded Parmesan cheese, plus additional for garnish
⅓ cup Gustare Vita extra virgin olive oil
4 clove(s) garlic
½ tsp Hy-Vee sea salt
1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed

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Preparation

1

Cook pasta according to package directions. Drain; set aside.

2

Place 2 cups kale, basil, pine nuts, Parmesan cheese, olive oil, garlic, and salt in food processor or blender. Cover and process or blend until finely chopped and well combined; set pesto aside.

3

Place cooked rotini, cannellini beans, 1 cup baby kale, and pesto in large bowl. Toss until combined. Garnish with additional Parmesan cheese, if desired.

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