- 1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
- 1 (16 ounce) box Barilla® Fettuccine
- 6 cups torn fresh kale leaves
- 2 cups baby heirloom tomatoes, halved
- Chopped toasted walnuts
- Lemon zest or lemon wedges
- Add pesto to a very large skillet. Warm over low, stirring frequently.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Fettuccine; stir gently.
- Cook pasta according to package directions, adding the kale during the last 2 minutes of cooking. Remove from heat and drain well, reserving 1/2 cup pasta cooking water.
- Stir the pasta into the pesto and warm through on low. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency. Serve, topped with tomatoes, walnuts, and lemon zest.
04/19/2018
recipepes.com
Kale and Pesto Fettuccine with Heirloom Tomatoes, recipe
PT15M
PT1H
5
455 calories
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