Curly Kale Pesto Pasta


Once upon a time I had a brother who would not eat green vegetables, so I came up with this recipe as it wasn’t vegetables – it was pesto ­čÖé ┬áThis brother now lifts, so eats his veg however this recipe is a family favourite now. ┬áDelicious hot or cold and brought out for family picnics.

The curly kale in the pesto gives a lovely textual crunch to the soft pasta.

I love this with cold roast chicken and a tomato salad.

This makes at least 10 portions so you can reduce to fit your needs.

Macros per 100g:

Calories 146, Fat 9.63g, Carbs 8.07g, Fiber 0.78g and Protein 6.51g


  • 500g Fusili Pasta
  • 200g Pine Nuts
  • 200g Grana Padano
  • 250g Ricotta
  • Pinch of Sea Salt
  • 1 Tbsp Olive Oil
  • 4 Cloves of Garlic
  • 200g Curly Kale

You will need:

  • Food Processor
  • Scales / Measuring Spoons
  • 2 x Large Saucepans
  • Spatula
  • Sharp Knife
  • Chopping Board
  • Put your pasta into first large saucepan and cook as per instructions

  • Pop your pin nuts into food processor

  • Add your grana padano cut up

  • Add your ricotta and salt then blitz

  • Cut up your garlic

  • Strain pasta

  • Add olive oil to second saucepan

  • Add your kale and cook for 2 minutes

  • Then your garlic and cook for a further 2 minutes

  • Add the kale and garlic to the food processor and blitz

  • Add to the strained pasta and stir until well combined

  • Serve hot or cold and enjoy.

    This keeps well in an airtight container.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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