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Kale Pesto Cavatappi with Charred Peppers & Sun-Dried Tomatoes
2 Serving Dinner

Kale Pesto Cavatappi

with Charred Peppers & Sun-Dried Tomatoes

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
28g
CARBOHYDRATES
85g
PROTEIN
38g

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INGREDIENTS

  1. 1 red bell pepper
  2. 8 oz Banza® pasta
  3. 4 oz curly kale
  4. 2 garlic cloves
  5. 1 tsp Italian seasoning blend
  6. 2 tbsp sliced almonds
  7. 2 oz Treeline® French-Style Cashew Cheese
  8. ¼ tsp red chile flakes
  9. 1 oz sun-dried tomatoes
  10. 2 tsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (almond, cashew)
Tools: Food processor, Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
28g
CARBOHYDRATES
85g
PROTEIN
38g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the peppers

Bring a large pot of salted water to a boil. Set the oven to broil on high and place rack in the middle. Trim and deseed the red bell pepper, and chop into bite-size pieces. Add chopped red bell pepper, 2 tsp vegetable oil, ½ tsp of salt, and ¼ tsp pepper to a baking sheet, and toss to coat. Broil until peppers are charred, 5 to 7 minutes. TIP: Watch the vegetables carefully, as all ovens vary.

2
Cook the pasta

Add pasta to the boiling water, and stir. Reduce heat slightly and cook pasta until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Set pasta aside. TIP: We will use this pot again in step 4.

3
Blend the pesto

Destem the curly kale. Peel the garlic. Add curly kale, peeled garlic, Italian seasoning blend, almonds, cashew cheese, red chile flakes, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the kale pesto until smooth. TIP: Omit the red chile flakes if you’re sensitive to spice

4
Mix it up

Return the large pot to the stove over medium heat. Add reserved pasta water, kale pesto, and a pinch of salt and pepper, and stir to combine. Add cooked pasta, just half the charred red peppers, and just half the sun-dried tomatoes and cook, stirring frequently, until heated through, 1 to 2 minutes.

5
Serve

Divide the kale pesto cavatappi between large bowls. Top with remaining charred red peppers and remaining sun-dried tomatoes. Mangia!

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