Cook pasta according to package directions. Drain; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Looking for a healthy side or main dish? Try our whole wheat pasta with wilted kale and canned cannellini beans.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Food processor or blender
Directions
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.