Mushroom and Kale Pesto Pasta with Toasted Hazelnuts Recipe

A medley of mushrooms, kale pesto and whole wheat linguine, this earthy and flavorful pasta dish is a nutritional powerhouse.


  1. In food processor, combine kale, 2 tbsp olive oil, 3 tbsp water, lemon juice, 2 tbsp Parmesan cheese, garlic and pepper; purée until smooth. Set aside.
  2. Cook pasta according to package directions. Drain and reserve 1/3 cup cooking liquid.
  3. Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook mushrooms and salt for 5 to 8 minutes or until golden brown and tender. Add pasta, reserved cooking liquid and kale pesto to skillet; toss until well coated.
  4. Top with hazelnuts and remaining cheese.

Makes 4 servings. Per serving: 316 calories, 19 g fat, 4 g saturated fat, 10 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 5 g fiber, 2 g sugars, 12 g protein

A Pasta Fits original recipe.

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