Print Recipe

Gluten-Free Garlic Kale Pesto Pasta

This Gluten-Free Garlic Kale Pesto Pasta is made with Green Lentil Spaghetti Pasta - the pesto + lentil pasta combo is it full of flavor and boasts 21 grams of protein and 12 grams of fiber!
Calories: 382kcal
Author: Kaylee Pauley

Ingredients

  • 1 16 oz box Green Lentil Spaghetti or pasta of choice

Pesto:

  • 3 cups kale loosely packed
  • 1/2 large ripe avocado
  • 1/2 cup raw pecans
  • cup grated Parmesan cheese
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • ¾ tsp sea salt
  • ¼ tsp black pepper
  • 1/4-1/2 cup water*

Garnishes:

  • crushed red pepper
  • Parmesan Cheese

Instructions

  • Add kale, avocado, pecans, parmesan cheese, garlic, lemon juice, sea salt and black pepper to the bowl of a food processor. Process on high for 15-20 seconds, stopping to scrape down the sides and add water until the pesto reaches prefferred consistency. Taste and add more seasonings if needed.
  • Meanwhile, cook the pasta according to package directions.
  • Once pasta has cooked and water is drained, add pesto to pasta and toss until pasta is well coated.
  • Divide evenly among 3-4 pasta bowls (depending on how hungry you are), garnish with crushed red pepper and additional Parmesan cheese and enjoy!

Notes

Nutrition info is calculated as 4 servings, but whether it feeds 3 or 4 will depends on how hungry you are and if you're serving with a salad or side :)

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 44g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 485mg | Potassium: 417mg | Fiber: 12g | Sugar: 3g | Vitamin A: 12650IU | Vitamin C: 56.9mg | Calcium: 900mg | Iron: 5.2mg