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Conchiglie Pasta with Kale Pesto Recipe

Conchiglie Pasta with Kale Pesto is a popular Continental Snacks
Author :
On :
Friday, 21 April, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Continental Recipe
Technique :
Toss Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 box(24-oz) - small Pasta
  • 1 small bunch - Asparagus spears
  • 1 tsp - red pepper flakes
  • 8 - large leaves of kale (tough stems removed)
  • 4 Cloves - Garlic (smashed and chopped)
  • 1 cup - Walnut (lightly toasted)
  • 1/4 cup - nutritional Yeast
  • 1 tbsp - white miso
  • 1/4 cup - extra virgin Olive oil
  • Salt and pepper to taste
  • 1 tsp - Lemon juice
  • How to Make Conchiglie Pasta with Kale Pesto:

    1. Spread walnuts in a plate and microwave on high for a minute. Toss them around, then microwave for another minute and keep aside.
    2. Remove the tough ends of the asparagus spears and cut lengthwise into 3/4-inch pieces and keep aside.
    3. Bring a large pot of water to boil. Dunk in the kale leaves.
    4. Bring the water back to a boil and let the kale leaves cook for five minutes. Then, using a pair of tongs, fish out the kale leaves and set them aside.
    5. Bring the water to a boil again and add pasta.
    6. About five minutes before the pasta is cooked, add the chopped asparagus.
    7. Meanwhile, assemble the pesto.
    8. Place the cooked kale, 1/2 cup of toasted walnuts, nutritional yeast, miso, garlic and olive oil in a food processor or blender.
    9. Process into a paste.
    10. Mix the pesto, cooked pasta and asparagus, lemon juice, and remaining walnuts in a large bowl.
    11. Add salt and pepper to taste, if desired.
    12. Recipe courtesy: Holy Cow Vegan


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