Whole Grain Penne With Kale Pesto And Lemon

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Kale is such a nutrient-rich food. Use it to make pesto for a delicious, zesty sauce.

Ingredients

  • 3.3 lbs. Barilla Whole Grain Penne
  • 5 smashed garlic cloves
  • 15 cups chopped kale
  • 2 1/2 cups toasted, chopped nuts
  • 1 1/4 cups grated Parmesan cheese
  • 2 1/2 to 5 cups extra-virgin olive oil
  • as needed salt
  • as needed pepper
  • as needed lemon wedges

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a food processor, pulse the garlic until finely chopped. Add the kale, nuts, and cheese and pulse until chopped. With the processor running on low, add the oil slowly, until it reaches a smooth consistency. Season with salt and pepper.

Step 3

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add to a pan with about 1/2 cup pesto. Loosen with pasta water, if needed. Plate and garnish with lemon wedges.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (149g)
Servings Per Container 24

Amount Per Serving
Calories 580
Calories from Fat 351
% Daily Value*
Total Fat 39g
60%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 574mg
24%
Total Carbohydrate 51g
17%
Dietary Fiber 8g
32%
Sugars 3g
Protein 13g
26%

Vitamin A 130%
Vitamin C 84%
Calcium 12%
Iron 15%
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.