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This pesto pasta dish is as healthy as it is delicious. Perfect when paired with noodles and chick peas, fluffed into rice or tossed with cooked vegetables like cauliflower, broccoli, carrots or peas.

Recipe created by Christine Pittman in partnership with Produce for Kids.

Cauliflower & Kale Pesto Pasta
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Tags , , , , ,
Servings 8 Prep Time 10minutes
Cook Time 10minutes
Servings 8 Prep Time 10minutes
Cook Time 10minutes
This pesto pasta dish is as healthy as it is delicious. Perfect when paired with noodles and chick peas, fluffed into rice or tossed with cooked vegetables like cauliflower, broccoli, carrots or peas. Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 16 ounces whole wheat elbow macaroni
  • 1 (16 oz.) can low-sodium chickpeas, drained, rinsed
  • 1 cup cauliflower florets
  • 1 cup chopped kale, tough stems removed
  • 1 cup flat-leaf parsley leaves
  • 1 clove garlic
  • 2 tablespoons chopped walnuts
  • 1/4 cup olive oil
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
Directions
  1. Prepare pasta according to package directions, but add chickpeas during last 1 minute of cooking. Drain and return to pot.
  2. Place cauliflower in bowl, cover loosely with microwave-safe lid and microwave on HIGH 4-5 minutes, or until very soft.
  3. Place cauliflower, kale, parsley, garlic, walnuts, olive oil, lemon juice and salt in food processor. Purée until smooth, adding up to ½ cup water to achieve smooth consistency.
  4. Mix pasta and pesto.
Tags , , , , ,
Servings 8 Prep Time 10minutes
Cook Time 10minutes
Servings 8 Prep Time 10minutes
Cook Time 10minutes
This pesto pasta dish is as healthy as it is delicious. Perfect when paired with noodles and chick peas, fluffed into rice or tossed with cooked vegetables like cauliflower, broccoli, carrots or peas. Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 16 ounces whole wheat elbow macaroni
  • 1 (16 oz.) can low-sodium chickpeas, drained, rinsed
  • 1 cup cauliflower florets
  • 1 cup chopped kale, tough stems removed
  • 1 cup flat-leaf parsley leaves
  • 1 clove garlic
  • 2 tablespoons chopped walnuts
  • 1/4 cup olive oil
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
Directions
  1. Prepare pasta according to package directions, but add chickpeas during last 1 minute of cooking. Drain and return to pot.
  2. Place cauliflower in bowl, cover loosely with microwave-safe lid and microwave on HIGH 4-5 minutes, or until very soft.
  3. Place cauliflower, kale, parsley, garlic, walnuts, olive oil, lemon juice and salt in food processor. Purée until smooth, adding up to ½ cup water to achieve smooth consistency.
  4. Mix pasta and pesto.
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