Chestnut Mushroom and Kale Pesto Pasta Salad

Featuring our Fresh Chestnut mushrooms

Bowl filled with kale, cherry tomatoes, fresh parmesan, and pasta

4 servings | Total Time: 30 minutes

    • 8 oz whole wheat penne pasta
    • 3 cups kale leaves, stems removed and leaves torn into bite-size pieces
    • 1/2 cup chestnut mushroom pesto
    • 1 cup cherry tomatoes, halved
    • (1) 14 oz can artichoke hearts, drained and coarsely chopped
    • 1/4 cup freshly shaved parmesan cheese
    • 2 Tbsp toasted pine nuts
    • 1/4 cup fresh basil leaves, thinly sliced
    • 1 Tbsp fresh lemon juice
    • 2 Tbsp extra virgin olive oil
    • Salt and pepper to taste
  • For the Mushroom Pesto

    • 2 cups packed chopped chestnut mushrooms
    • 1 cup fresh basil leaves
    • 1/3 cup olive oil
    • 3 Tbsp toasted pine nuts
    • 2 garlic cloves, minced
    • 1/4 cup parmesan cheese
    • Salt and pepper to taste
  • Step 1

    Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. In the last 2 minutes, add the kale to blanch briefly. Drain pasta and kale and rinse under cold water to stop cooking.

  • Step 2

    Make the mushroom pesto by blending all ingredients in a food processor until smooth.

  • Step 3

    In a large bowl, combine the cooked pasta, kale, mushroom pesto, tomatoes, artichoke hearts, parmesan, pine nuts, basil, lemon juice and olive oil. Season with salt and pepper to taste.

  • Step 4

    Refrigerate the pasta salad for 30 minutes before serving to allow flavors to blend. Garnish with extra basil and parmesan if desired. Enjoy!

Per single serving

  • Calories: 380
  • Total Fat: 17g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 5mg
  • Sodium: 320mg
  • Total Carbohydrates: 51mg
  • Dietary Fiber: 7g
  • Sugars: 6g
  • Protein: 12g