Gluten Free Spaghetti and Kale Spinach Pesto

Spanish version 2018-01-16
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Kale Spinach Pesto Directions: Place everything in food processor and pulse until mixture is pureed. Label, date and chill to below 40ºF until used.

Step 2

Gluten Free Spaghetti and Kale Spinach Pesto Directions: Cook pasta according to package directions.

Step 3

Drain pasta and toss with water, kale and spinach pesto.

Step 4

Serve immediately or hold above 140 ºF. and garnish each bowl with 1 Tbsp grated Parmesan.


  • 12 cups Kale, Washed Stems Removed
  • ½ cup Baby Spinach, Washed
  • ¾ cup Garlic, Minced
  • 4 cups Pure Olive Oil
  • Parmesan Cheese, Shredded
  • 3 Tbsp Kosher Salt
  • 1 teaspoon Black Pepper
  • 6 Lbs 4 oz Gluten Free Spaghetti, Barilla
  • ½ gallon Water
  • 6 ¼ cups Kale and Spinach Pesto, Prepped
  • 6 ¼ cups Grated Parmesan
Recipe Type:
Chef Recommended Cuts
  • Gluten Free Spaghetti
Related Recipes:
  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 6
Servings Per Container 100

Amount Per Serving
Calories 192
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 12mg
Sodium 510mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 1g
Protein 8g

Vitamin A 57%
Vitamin C 31%
Calcium 17%
Iron 3%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.