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Tomato & Kale Pesto Pasta

  • 25 m
  • 25 m
Diabetic Living Magazine
“This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature. Kale and basil create a fresh-tasting pesto that is packed with protein and taste, thanks to the addition of chickpeas. We like shaved Parmesan sprinkled on the top, but feel free to add toasted pine nuts or walnuts for some crunch.”


    • 2 cups fresh baby kale (2 ounces)
    • ½ cup fresh basil leaves
    • ⅓ cup canned reduced-sodium chickpeas
    • 1½ ounces Parmesan cheese, finely shredded
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 3 cloves garlic, quartered
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 6 ounces whole-grain penne pasta
    • 3 cups seeded and chopped tomatoes (6 medium)
    • Shaved Parmesan cheese (optional)


  • 1 For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.
  • 2 Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Serve warm or at room temperature.
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