Healthy Lifestyle Diets Healthy Vegetarian Recipes Vegetable Recipes for Vegetarian Diet Healthy Vegetarian Kale Recipes Tomato & Kale Pesto Pasta 5.0 (3) 3 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 8 Yield: 8 servings Nutrition Profile: Heart Healthy Low-Calorie High Fiber Diabetes Appropriate Egg Free Vegetarian Low Sodium Nut-Free Soy-Free Healthy Immunity Jump to Nutrition Facts Ingredients 2 cups fresh baby kale (2 ounces) ½ cup fresh basil leaves ⅓ cup canned reduced-sodium chickpeas 1 ½ 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) 1 pinch Shaved Parmesan cheese Directions 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. 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. Rate it Print Nutrition Facts (per serving) 154 Calories 6g Fat 21g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 3/4 cup Calories 154 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 4g 13% Total Sugars 3g Protein 6g 12% Total Fat 6g 7% Saturated Fat 1g 7% Cholesterol 4mg 1% Vitamin A 1433IU 29% Vitamin C 19mg 21% Folate 15mcg 4% Sodium 177mg 8% Calcium 95mg 7% Iron 1mg 7% Magnesium 38mg 9% Potassium 225mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved