quick dish: pesto pasta with mushrooms, kale + black olives


posted by on cooking for 2, healthy, quick

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kale, pesto, mushrooms, black olives + pasta

A few days ago I made some kale + basil pesto and decided I’d use it again in a quick dish for dinner. I’m a huge fan of seeing what form of pasta is in my pantry and what leftover veggies I have in my fridge and making a meal out of them, especially when I’ve just come home from work and I’m starving!

This combo is a good one, so if you’re feeling like a trip to the store is needed, stick to the recipe. The 1 full cup of kale may seem like a lot but the nutritional benefits would tell you the more the merrier. Kale Nutrition Facts Otherwise, send me your versions! I’d love to share them on my blog.

This makes about 2 servings, perfect leftovers for lunch at work the next day!

What you’ll need:

  • 1 cup of chopped kale leaves
  • ¼ cup of black olives, halved
  • handful of mushrooms, cleaned + sliced thick
  • 1 cup of bow tie pasta
  • 1 heaping spoonful of pesto
  • 1 little drop of olive oil
  • some water to cook the kale
  • seasonings like red pepper flakes, fresh ground sea salt, garlic, etc.
  1. Cook your pasta according to package or your liking (you rebel, you).
  2. Over medium-low heat, place a little drop of olive oil, your kale + water in a skillet. Season with whatever you like and let it cook down.
  3. IMG_9528Add the sliced mushrooms and black olives, toss together, turn the heat on low and put the lid on it while the pasta cooks.
  4. Once the pasta is done cooking, drain and toss with one healthy scoop of your pesto sauce (if you don’t have this, rely on some extra virgin olive oil, garlic, basil, sea salt and freshly grated parmesan cheese to pump up the flavor).
  5. Add in the kale, mushroom + black olive mix and serve!
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