Cook pasta according to package directions. Drain; set aside.
Looking for a healthy side or main dish? Try our whole wheat pasta with wilted kale and canned cannellini beans.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee whole wheat rotini pasta|
|3 c. Full Circle Market organic baby kale, divided|
|1 c. lightly packed fresh basil leaves|
|1 c. Hy-Vee pine nuts|
|¾ c. Soiree shredded Parmesan cheese, plus additional for garnish|
|⅓ c. Gustare Vita extra virgin olive oil|
|4 clove(s) garlic|
|½ tsp. Hy-Vee sea salt|
|1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed|
Things To Grab
- Large pot
- Food processor or blender
Place 2 cups kale, basil, pine nuts, Parmesan cheese, olive oil, garlic, and salt in food processor or blender. Cover and process or blend until finely chopped and well combined; set pesto aside.
Place cooked rotini, cannellini beans, 1 cup baby kale, and pesto in large bowl. Toss until combined. Garnish with additional Parmesan cheese, if desired.