When you think of comfort food Kale isn’t usually something that comes to mind. This creamy kale pesto sauce is nice and rich so it tastes like a guilty pleasure but it is still packed with all the health benefits that this superfood is known for. It is also a great way to sneak some veggies into a meal for kids who are picky eaters, or for kids at heart who are picky eaters…like my husband.
Recipe for Spaghetti with Creamy Kale Pesto Sauce
-Adapted from Lisa Leake’s 100 Days of Real Food (made a few changes)
1 Box Whole Wheat Spaghetti (we use Barilla)
2 1/2 Cups Kale (shredded & stemmed)
3 Cups Basil Leaves (put a few leaves aside for garnish)
1 Cup Grated Parmesan Cheese
3/4 Cup Pine Nuts
3 Large Peeled Garlic Cloves
1/3 Cup Extra Virgin Olive Oil
3 Tbsp Butter
3 Cups Light Creme
Salt & Pepper
Boil water for the pasta.
In a food processor, combine kale, basil, Parmesan cheese, pine nuts, garlic and olive oil. Pulse until blended. Set aside.
Once water is boiling throw in pasta and cook according to package directions.
In a large pan over medium heat, melt the butter. Add the cream and stir until combined. Stir for about 3-5 minutes, or until it starts to thicken. Stir in the pesto and season with salt and pepper.
Before you remove the pot of pasta from the stove remove 1/3 of a cup of the pasta water and stir it into the sauce.
Drain the pasta and add it to the pan with the cream sauce.
Serve the pasta with a sprinkling of basil leaves. (You can also add more parmesan cheese)
*Be sure to serve immediately as the sauce thickens quickly.