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Superfood Pesto Pasta in a bowl
4.75 from 4 votes

Superfood Pesto Pasta

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Servings: 4
Author: Ayeh
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  • 360 g pasta (I've used Farfalle)
  • 60 g kale leaves
  • 30 g basil leaves
  • 1 zucchini
  • 3 garlic cloves
  • 30 g walnuts
  • 30 g parmigiano-reggiano or vegan substitute
  • 4 tablespoons extra virgin olive oil
  • ¼ lemon juice squeezed


  • Chop garlic into cubes and zucchini into slices.
  • Sauté garlic in 1 tablespoon of olive oil until golden on a medium heat.
  • Once golden, add the zucchini, season with salt and let it sauté together.
  • At the same time, boil water in a pasta pot, don’t forget to heavily salt the pasta water. Add the kales leaves and let them blanch for approx. 2 minutes, remove from the water once they’ve wilted.
  • Add a splash of the boiling water to the zucchini and let it simmer down until it has softened, then turn the heat off.
  • Start to cook pasta in the same boiling water.
  • In a food processor or blender, add the wilted kale, zucchini, garlic, splash of pasta water and blend until smooth.
  • Now add basil, walnuts, cheese , lemon juice, remaining olive oil, pinch of salt, along with another splash of pasta water to a blender and blitz. Blend together until combined, a little texture is ok with the pesto but you want it to be a nice thick creamy consistency. If it's too thick, add a splash more of the pasta water.
  • When pasta is cooked to al dente, drain into the same pan where the zucchini was sautéed. Don’t forget to save some of the pasta water!
  • Pour over the pesto, add a splash of pasta water and let it cook together for a minute so that the pasta is nicely covered with your pesto.
  • Serve and enjoy your pasta full of superfoods and sneaky veggies :)


  • If you have any left over pesto, you can freeze it for a future use