Kale Green Goddess Pasta
Earthy kale, spicy garlic and zippy onion are cooked then blended with fresh chives and basil into a vibrant sauce, in Kale Green Goddess Pasta. Both beautiful and flavorful and on the table in 20 minutes, this dish is sure to be a hit!
Ode to Kale
Kale is a dark leafy green that is loaded with nutrients and very versatile. It is earthy in flavor, and can be cooked or served raw. I love adding it to a farmer’s market salad Sauteing or roasting are also favorite ways to prepare kale. Pureeing sauteed kale to create a unique and flavorful sauce is just so fun!
Some benefits of Kale:
High in Fiber – maintains bowel health, helps lower cholesterol, helps control blood sugar levels
Contains Antioxidant Vitamin C – protects body against cell damage
Vitamin K – assists with blood clotting and strengthens bones
Iron – helps carry oxygen through your body
Pasta
Kale Green Goddess Pasta Sauce loves a pasta shape it can hide in. Any pasta with nooks and crannies will work. Fusilli is terrific! Farfalle would be great. Even Elbow Macaroni would be lovely. I found the fun little shape I used at Whole Foods – Fussili Corti Bucatini – and found it to be perfection!
Prepare your pasta according to the package directions, reserving a 1/2 Cup of Pasta Water before draining.
Saute the Veggies
Slice 3 large or 4 small garlic cloves and dice 1/4 red onion.
Over medium/low heat, add 2 tbsp of EVOO, garlic and onion to a large pan. Cook until onions are translucent and garlic softens. About 5 minutes.
Add 2 cups of chopped kale to the pan. For ease you can buy pre-washed, pre-chopped kale that’s ready to eat.
Cook kale until it is wilted, about 5 minutes. Add a pinch each of salt and pepper and stir. Turn off heat.
Blend Ingredients
Transfer the contents of your saute pan to a blender. Add 1/2 Cup of Half N Half, 1/4 Cup of EVOO, 1/4 Cup Chopped Chives, 1/2 Cup of packed Basil Leaves. Blend until smooth. Sauce will be thick. Scrape down blender and add kale sauce to pasta. Don’t wash the blender. Add the reserved pasta water to the blender cup and shake to loosen the remaining sauce from the blender. Pour over the pasta. Stir the pasta until the noodles are well coated. Season the Green Goddess Kale Pasta with salt and pepper to taste.
Finish the Pasta
Top the Green Goddess Kale Pasta with a dollop of Ricotta or freshly grated Parmesan Cheese.
This is a great vegetarian weeknight meal. It would also be delicious alongside cooked sausage or grilled chicken.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Kale Green Goddess Pasta
Equipment
- 1 Saute pan
- 1 Blender
- 1 Large Pasta Pot or Sauce Pot
Ingredients
- 1 lb Pasta with nooks and crannies like Fussili
- ½ Cup Reserved Pasta Water
- 3-4 Garlic Cloves sliced
- ¼ Cup Red Onion diced
- ¼ Cup Extra Virgin Olive Oil
- 2 tbsp Extra Virgin Olive Oil
- 2 Cup Kale chopped
- ½ Cup Half N Half
- ¼ Cup Chives chopped
- ½ Cup Basil Leaves packed
- Salt and Pepper
- Ricotta or Parmesan
Instructions
- Prepare pasta according to the package directions. Reserve 1/2 cup pasta water before draining.
- While the pasta is cooking, saute the garlic and onions over Med to Med/Low Heat in 2 tbsp EVOO until onions are translucent. About 5 minutes.
- Add chopped kale to the pan and stir occasionally, cooking until wilted. Also about 5 minutes. Turn off heat. Add a pinch of Salt and Pepper and Stir.
- Transfer Kale Mixture to a blender. Add chives and basil, Half N Half, and ¼ Cup EVOO. Blend until smooth. Sauce will be thick.
- Scrape down the blender cup and add it to the pasta. Before rinsing blender cup, add the reserved pasta water to the blender, secure with a lid and shake. This will loosen the remaining sauce in the blender. Pour over the pasta.
- Stir pasta noodles until well coated with sauce. Season with Salt and Pepper to taste.
- Add a dollop of Ricotta or Freshly grated Parmesan on top and serve.
