Campanelle With Kale Pesto Recipe
Make Campanelle With Kale Pesto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Kale Pesto
Garnish
Method
Preparing the Pasta
- 1
Cook the Campanelle Pasta
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water and then drain the pasta in a colander. Set aside.
Making the Kale Pesto
- 3
Blend the Kale Pesto Ingredients
In a food processor, combine the fresh kale leaves, walnuts, minced garlic, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Pulse until the mixture is smooth and creamy. If the pesto is too thick, add a little reserved pasta water to reach desired consistency.
Combining and Serving
- 4
Mix Pasta and Pesto
In a large mixing bowl, combine the drained campanelle pasta with the kale pesto. Toss well to ensure the pasta is evenly coated. If needed, add more reserved pasta water to help the pesto adhere to the pasta.
- 5
Serve the Dish
Serve the pasta warm, garnished with extra Parmesan cheese and red pepper flakes, if desired. Enjoy!