Kale Pesto Noodles recipe - ingredients, nutrition and when to eat it
These noodles are tossed with a savory, fresh-tasting pesto made from blended kale.
These noodles are tossed with a savory, fresh-tasting pesto made from blended kale. The tartness of the tomatoes pairs with the salty cheese, making this a good choice for lunch or dinner when you want something light.
Vegetables · 20 minutes to cook
Tips: If the kale ribs are tough, remove the thick stems before blending for a smoother texture.
Tips: Add the pasta water a little at a time so the pesto coats the noodles evenly.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Kale — 40 g
- Olive oil — 1 Tbsp
- Parmesan cheese — 1 Tbsp
- Garlic — 1 pc
- Lemon juice — 1 tsp
- Cherry tomatoes — 5 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp