Kale Parmesan Pesto Rigatoni

Kale Parmesan Pesto Rigatoni
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
  • Servings
    6 Servings
  • Serving size
    About 2 Cups Soup Per Serving
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    About 2 Cups Soup Per Serving
  • Amount per serving Calories 390

  • Total Fat 20g
    • Saturated Fat 3.2g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 220mg
  • Total Carbohydrate 46g
    • Dietary Fiber 6g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 12g
  • Potassium 280mg
  • Phosphorus 220mg

Choices/Exchanges: 3 Starch, 1 Protein, 3 Fat



  • whole wheat penne pasta ((or variety whole wheat pasta))
    1 lbs
  • grape tomatoes ((halved))
    1 pints
  • lemon ((juiced/squeezed))
    1 whole
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • Parmesan cheese ((grated))
    1/2 cup
  • garlic
    2 clove
  • walnuts ((chopped))
    1/2 cup
  • olive oil
    1/2 cup
  • kale ((pack the cups, chopped))
    2 cup


  1. Cook the pasta according to package directions. Toss cooked pasta with halved tomatoes and garnish with Parmesan cheese if desired.

  2. Place the kale, walnuts, garlic, freshly grated parmesan, salt, pepper, and lemon juice in a food processor. Process until smooth, pouring the olive oil into the bowl in a steady stream. Use a spatula to push down the sides of the pesto and continue blending until smooth. Taste and adjust seasonings if necessary.