We are calling this dish “power pasta” and for good reason. The pasta is packed with superfoods: olive oil, walnuts, parsley, and flax seeds make up the delectable pesto that coats whole wheat fusilli and kale sprouts (a cross between kale and brussels sprouts), cooked along with the pasta in the last few minutes, are a beautiful and healthy addition.
What you’ll need:
¼ cup walnuts (1 oz)
1 tablespoon coarsely ground flaxseeds (0.27 oz)
small bunch flat-leaf parsley (1.5 oz)
1 clove garlic (0.2 oz)
1 oz Parmesan cheese
8 oz whole wheat fusilli
5 oz kale sprouts
freshly ground black pepper
Bring a large pot of salted water to a boil. Finely chop walnuts. Peel and finely chop garlic. Remove leaves from parsley stems and finely chop leaves. Grate cheese.
Stir walnuts, garlic, parsley, cheese (reserve a few tablespoons for garnish), and 1/3 cup olive oil together. Season with salt and pepper.
Prep kale sprouts
Trim stem ends from kale sprouts then cut larger ones in half lengthwise.
Add pasta to boiling water and cook pasta for 7 minutes.
Add kale sprouts
Add sprouts and cook for 3 more minutes. Drain.
Toss pasta and sprouts with pesto. Season with salt, drizzle with olive oil and serve with reserved cheese. Enjoy!
Suggested Sips: A crisp acidic white like a Sauvignon Blanc