Herby Kale Pesto Pasta with Walnuts and Feta
This dish combines tender pasta tossed in a vibrant kale and herb pesto, topped with crumbled feta and toasted walnuts for a perfect mix of richness, freshness, and crunch. It’s wholesome, non-spicy, and Mediterranean-inspired — ideal for a light yet satisfying meal.
⏱ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the Pasta
8 oz (225 g) whole-grain or regular pasta (penne, fusilli, or orecchiette work well)
Salt, for boiling water
1 tbsp olive oil
For the Herby Kale Pesto
2 cups kale leaves, stems removed
½ cup fresh basil leaves (or parsley, or a mix)
⅓ cup toasted walnuts (or almonds)
1 small garlic clove
⅓ cup extra-virgin olive oil
2 tbsp lemon juice (freshly squeezed)
¼ cup grated Parmesan cheese
2–3 tbsp water, as needed for texture
Salt and black pepper, to taste
For Serving
¼ cup crumbled feta cheese
2 tbsp toasted walnuts, chopped (for garnish)
A drizzle of olive oil and a squeeze of lemon juice (optional)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup of pasta water, then drain and toss with a little olive oil to prevent sticking.
2. Make the Herby Kale Pesto:
In a blender or food processor, combine kale, basil, walnuts, garlic, lemon juice, Parmesan, and olive oil.
Blend until smooth, adding 1–3 tablespoons of water to loosen if needed.
Season with salt and pepper to taste.
3. Combine Pasta and Pesto:
Return pasta to the warm pot and add the pesto.
Toss gently, adding a splash of reserved pasta water until creamy and evenly coated.
4. Serve:
Transfer to bowls and top with crumbled feta and toasted walnuts.
Finish with a drizzle of olive oil and a squeeze of lemon if desired.
Notes & Tips
For extra creaminess, stir in a spoonful of Greek yogurt or ricotta before serving.
You can substitute kale with baby spinach or arugula for a milder taste.
This pesto freezes beautifully — store any extra in an airtight jar topped with olive oil.
Great served warm or at room temperature.
Nutrition information
Calories: ~420 kcal
Protein: 14 g
Fat: 24 g
Carbs: 38 g
Fiber: 5 g
Sodium: moderate (due to feta)