Conchiglie Pasta with Kale Pesto

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

Rate This Recipe


  • 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

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