Kale Pesto Cavatappi with Crispy Brussels & Sun-dried Tomatoes

Kale Pesto Cavatappi

with Crispy Brussels & Sun-dried Tomatoes

GET RECIPES DELIVERED
dinner

A pesto can be made out of almost anything, and here we’ve decided to infuse the earthy kale with creamy cashew cheese and garlic. Ever wondered how to make perfectly roasted sprouts? You’ll make them here in a very hot oven, so watch carefully as they become a crispy treat before your eyes!

Winter Recipes Seasonal Menu Comfort Foods Soy-Free High-Protein Gluten-Free Nuts Pasta Leafy Greens Hearty Vegetables Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
940
FAT
55g
CARBOHYDRATES
118g
PROTEIN
45g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 8 oz Banza cavatappi
  3. 4 oz curly kale
  4. 1 tsp Italian seasoning
  5. 2 oz scallion cashew cheese
  6. 2 tbsp almonds
  7. ¼ tsp red chile flakes
  8. 2 cloves garlic
  9. ¼ cup sun-dried tomatoes
  10. 3 tbsp + ½ tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Get started
Bring a large pot of salted water to a boil for the pasta. Preheat oven to 450°F.
2
Prepare the Brussels sprouts
Trim the ends off the Brussels sprouts and peel off as many leaves as you can. Add cores and leaves to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until they are crispy and brown in spots, about 6 to 7 minutes.
3
Cook the pasta
Add the cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return the cavatappi to the pot, off of the heat, and toss with ½ tsp olive oil.
4
Blend the pesto
Destem the kale. Add the kale leaves, Italian seasoning, almonds, scallion cashew cheese, red chile flakes, garlic, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with 1/2 tsp salt and 1/4 tsp pepper and blend kale pesto until smooth.
5
Mix it up
Add half the roasted Brussels sprouts and sun-dried tomatoes (reserving the remainder for garnish) to the cavatappi. Add the kale pesto and a pinch of salt and pepper and stir to combine. Turn the heat to medium and cook, stirring frequently, until heated through, about 1 to 2 minutes.
6
Serve
Divide kale pesto cavatappi between large plates or bowls. Top with the remaining sun-dried tomatoes and Brussels sprouts.