Meatless Monday: Lollipop Kale Pesto Pasta - FabFitFun

Meatless Monday: Lollipop Kale Pesto Pasta

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When we first heard that Café del Rey Execuctive Chef Daniel Roberts had created a lollipop kale recipe, we were skeptical. A kale lollipop? Not exactly our first choice after a long day at the office. We haven’t had candy for dinner since the day after Halloween back in seventh grade! (OK, it was last Halloween.)

Then we saw that his recipe is actually for a healthy and delicious kale pesto pasta, and we’ll admit that we jumped around in excitement like a middle schooler who’s had too many lollipops.

Nature’s hottest super food gets double the play in this hearty pasta recipe. Thanks to Chef Roberts, you’ll be adding homemade kale pesto to steamy sautéed tomatoes, and topping it with — you guessed it — lollipop kale (a delicious cross between kale and Brussels sprouts)!

Plus, if you can manage not to eat all of the pesto in one sitting (power to ya, sister), you can store the rest in your fridge for up to a week. Just try not to eat it straight from the jar as a midnight snack. Then again, it’s better for you than candy!

Lollipop Kale Pesto Pasta

Courtesy of Executive Chef Daniel Roberts

1 cup baby heirloom tomato

1 cup sautéed baby kale or lollipop kale

2 tablespoons small shallots, diced
4 tablespoons garlic cloves, minced
2 tablespoons toasted pine nuts
1 to 2 tablespoons ground Grana or Parmigiano Reggiano
bow tie pasta (suggested, any type of pasta can be used)
ricotta Cheese
salt to taste
Lollipop Kale Pesto Sauce (recipe below)

Kale Pesto
1 cup baby Tuscan kale
1/2 cup fresh basil
3 tablespoons minced garlic
3 cups blended oil
Salt to taste
Water to help emulsify


For Kale Pesto

1. Blanch basil and kale in boiling salted water
2. Shock in ice bath and squeeze out water
3. In a blender, add kale, basil and garlic and slowly stream in oil (water may be needed to help emulsify, add a little at a time)
4. Season with salt to taste
Note: Shelf life is approximately one week

Kale Pesto Pasta
1. Add olive oil to sauté pan, once the pan is hot, add tomatoes and allow to blister
2. Lower to medium heat and add shallot, garlic, and kale then sauté
3. Stir in pasta and pine nuts and add salt to taste
4. Add ricotta cheese and toss the pan a few times
5. Top with ground parmesan and enjoy!

xx, The FabFitFun Team

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