Description
A vibrant gluten-free pasta dish, perfect for a fall gathering.
This dairy-free recipe is packed with fresh kale and pesto flavor.
Ingredients
Units
Scale
- 2 lbs (907 g) DeLallo gluten-free pasta
- 1/4 cup white wine vinegar
- 1/4 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley
- 1 tsp sesame seeds
- 3 chives, finely chopped
- 1 cups (237 ml) finely chopped fresh kale
- 1 medium tomato, diced
- 3 tbsp DeLallo pesto
- 1/4 tsp freshly ground white pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Drain and rinse briefly under cool water. Transfer to a large mixing bowl.
- While the pasta cooks, finely chop the kale, removing any tough stems. Dice the tomato. Finely chop the parsley and chives.
- In a small bowl, whisk together the white wine vinegar, olive oil, pesto, sea salt, and white pepper until well combined.
- Pour the dressing over the pasta. Add the chopped kale, diced tomato, parsley, and chives. Toss everything gently until evenly coated.
- Sprinkle with sesame seeds. Serve warm or at room temperature. This pasta keeps well covered in the fridge for up to 2 days.
Notes
- For a richer flavor, lightly toast the sesame seeds before adding them to the pasta.
- If fresh kale is unavailable, use 1 cup of frozen chopped kale, thawed and squeezed dry.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. It may taste better reheated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 60
- Fiber: 8
- Protein: 10