Digital Garden

Whole Wheat Fusilli with Kale Pesto

3 min read

A flavorful and nutritious whole wheat pasta coated in fresh kale pesto, topped with crispy kale and aromatic lemon zest.

Serves: 4 people | Time: 20 minutes

Ingredients

Main Ingredients:

  • Whole wheat fusilli (400 g)
  • Fresh kale, divided (300 g; 225 g for pesto, 75 g for topping)
  • Pine nuts (100 g)
  • Aged cheese (oude kaas), grated (75 g)
  • Organic lemon, zest and juice (1 piece)
  • Garlic clove, peeled (1 piece)
  • Extra virgin olive oil (4 tablespoons, divided)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare Ingredients

    • Bring two pots of generously salted water to a boil.
    • Meanwhile, grate the zest from the lemon and squeeze its juice; set aside separately.
    • Finely grate the aged cheese and set aside.

  2. Toast Pine Nuts

    • In a dry skillet over low-medium heat, toast the pine nuts until golden brown, approximately 5 minutes, stirring frequently.
    • Transfer toasted pine nuts to a food processor, add garlic, and pulse until finely ground.

  3. Make Kale Pesto

    • Blanche 225 g of kale in one pot of boiling water for 2 minutes.
    • Drain and rinse briefly under cold water to retain color, then squeeze excess moisture and add kale to the food processor.
    • Process at high speed until finely chopped, about 2 minutes.
    • Add grated cheese and lemon juice, continue blending, slowly drizzling in 2 tablespoons olive oil until smooth.
    • Season with salt and pepper to taste.

  4. Cook Pasta and Crispy Kale

    • Cook whole wheat fusilli according to package instructions until al dente, reserving 200 ml pasta water when draining.
    • While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat.
    • Add remaining 75 g kale and sauté until crispy and tender, about 3 minutes. Season lightly with salt and pepper.

  5. Combine and Serve

    • In the pot used for pasta, combine fusilli with the kale pesto and about 150 ml of the reserved pasta water, stirring well to achieve a creamy consistency. Adjust consistency with additional pasta water if needed.
    • Serve pasta immediately, garnished with crispy kale and lemon zest.
    • Serve the pasta immediately in warm bowls to retain freshness and flavor.
    • Garnish with additional grated cheese or a drizzle of olive oil if desired.

Tips (optional)

  • Secret Ingredient: Add a small handful of fresh basil or a dash of red pepper flakes to elevate the pesto’s flavor.

  • Pine Nut Substitute: Walnuts or almonds can be used if pine nuts aren’t available.

  • Cheese Options: Substitute aged cheese with Parmesan or Pecorino Romano for a slightly different taste profile.

  • Pasta Salad Variation:
    This recipe can also be served as a delicious pasta salad. To prepare:

    • Allow cooked fusilli and pesto to cool completely.
    • Combine with thinly sliced red onion, butter lettuce (kropsla), halved cherry tomatoes, diced cucumber, sliced black olives, feta cheese cubes, and diced avocado.
    • Optional additions include fresh basil leaves, roasted red peppers, grilled zucchini slices, or crispy chickpeas for extra texture.
    • Toss gently with extra lemon juice and olive oil if desired. Serve chilled or at room temperature, making it ideal for picnics or as a refreshing summer meal.

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