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Protein Pasta Salad with Kale Pesto

Posted by Arianna Kotlier on

You may be thinking: pasta isn't high-protein, right? Well, it can be! In this recipe we used a chickpea pasta (14g/serving), which contains double the amount of protein per serving compared to a normal wheat pasta (7g/serving). Chickpea pasta tastes slightly of chickpeas but overall has a very pleasant flavor and cooks up beautifully (it doesn't fall apart, either). When the chickpea pasta is paired with this robust kale pesto, you have a delicious, quick, and easy pasta dish that can also be served cold or at room temperature like we have here. 

Protein Pasta Salad with Kale Pesto Recipe:

  • 1 box High-Protein pasta (We used Banza)
  • 1 large bunch Tuscan kale, ribs and stems removed
  • 1/3 cup raw cashews 
  • ¼ cup Wild Groves Robust Blend or Olio Nuovo
  • 1 garlic clove
  • 1 oz. Parmesan cheese, finely grated
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups baby spinach 
  • Red pepper flakes and parmesan cheese for serving, optional  

Instructions:

Place a large pot on the stove and set it to boil. In the meantime, make the kale pesto by blending the kale, cashews, olive oil, garlic, parmesan cheese, kosher salt, and black pepper in a food processor or blender. Puree until smooth, adding a small amount of water if needed along the way. Once your water is boiling, add the protein pasta and cooked for the recommended amount of time. Drain the pasta and toss with the kale pesto. Serve over a bed of spinach and add chili flakes and more parmesan cheese on top if desired.

Product Links:

Robust Blend Extra Virgin Olive Oil


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