Kale Pesto Cavatappi
with Crispy Brussels & Sun-dried Tomatoes
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!
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- 6 oz Brussels sprouts
- 8 oz Banza cavatappi
- 4 oz curly kale
- 1 tsp Italian seasoning
- 2 oz scallion cashew cheese
- 2 tbsp almonds
- ¼ tsp red chile flakes
- 2 cloves garlic
- ¼ cup sun-dried tomatoes
- 3 tbsp + ½ tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the pasta. Preheat oven to 450°F.
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.
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.
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.
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.
Divide kale pesto cavatappi between large plates or bowls. Top with the remaining sun-dried tomatoes and Brussels sprouts.