Pesto Pasta with Baby Kale

Sometimes, the best dinners keep it simple, tossing noodles with tender greens and garlicky pesto. 

What You Get

Fresh spaghetti 

Pistachio pesto 

Grated Parmesan cheese 

Lemon 

Baby kale 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

15 minutes active 

15 minutes total 

Step 1

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, 4 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. 

Step 2

In a large bowl, toss the pasta with the pesto, half of the cheese, and the juice of ½ lemon, along with the reserved water. Add half of the kale by the handful, reserving the rest for another use, and toss until wilted. Season to taste with salt and pepper. 

Step 3

Heap the pesto pasta and kale into shallow bowls. Drizzle lightly with olive oil and sprinkle with Parmesan and lemon zest, if you want some extra lemony flavor. Grind with pepper and serve warm.