Kale-miso pesto pasta

By Wendy Andresen | May 17, 2020
Photo by: Wendy Andresen

Here’s dinner in a hurry. Is there anyone who doesn’t love a big, comforting bowl of pasta, especially with a creamy green kale pesto sauce? Adding a pinch of baking soda to the cooking water for the kale helps alkalize the water and keep the kale bright green.

I was staring at a sole lonely tomato sitting on my countertop and decided to cobble together a tangy tomato concasse garnish using a bit of this and that from the refrigerator. I diced together the tomato, a couple of scallions, a bit of red bell pepper, and some kalamata olives and added a dash of Italian dressing.

It was the perfect accompaniment to this dish. No recipe required, just your creativity.


10 to 12 ounces dry pasta of your choice

4 ounces stemmed kale leaves

1/4 cup extra-virgin olive oil

1/4 cup blanched slivered almonds or whole raw cashews

2 cloves garlic

3 Tbsp. nutritional yeast

2 Tbsp. mellow white miso paste

1 tsp. lemon zest

1/4 tsp. red pepper flakes

Toasted slivered almonds for garnish

Salt to taste


1. Bring a vast cauldron of water to a boil. Salt it moderately and add a pinch of baking soda.

2. Blanch the kale leaves for 4 minutes in the boiling water and then scoop them out and drain them. Transfer them directly into a blender.

3. Cook the pasta according to the package directions, using the same water you cooked the kale in. While it is cooking, prepare the pesto:

4. In a blender, buzz together the kale, olive oil, almonds or cashews, garlic, nutritional yeast, miso, lemon zest and pepper flakes until completely smooth and creamy.

5. Drain the pasta and transfer it to a serving bowl. Stir in the pesto. Taste for salt. Garnish with toasted slivered almonds and serve with a tomato concasse of your own creation.

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