Farfalle with Kale and Pine Nuts

Classic Pesto
  • 10 oz farfalle pasta
  • 2 tbsp Filippo Berio Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, sliced
  • 5 cups chopped kale, stems removed
  • 1/2 tsp salt, divided
  • Pinch chili pepper flakes
  • 1/4 cup Filippo Berio Classic Pesto
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated Parmesan cheese, for serving (optional)
    • Cook farfalle according to package directions. Drain, reserving 1/3 cup pasta water. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until starting to soften.
    • Stir in kale, half of the salt and chili flakes; cook for about 3 minutes or until wilted. Toss with pasta, pesto, pasta water and remaining salt until well coated. Divide among 4 plates and top with pine nuts. Serve with Parmesan cheese (if using).
    • Tips:
      • Add 1 cup canned chickpeas to pasta for added protein.
      • Use whole wheat, quinoa or gluten-free pasta.

    Prep Time

    5 min


    Cook Time

    10 min


    Total Time

    15 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Classic Pesto

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