[[ recipeID=recipe-8kfy05xka, title=Whole-wheat angel-hair spaghetti with Kale Pesto ]]

Whole-wheat angel-hair spaghetti with Kale Pesto

Servings: 4

Keywords: kale, pesto

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins




  • 8 oz whole-wheat angel-hair spaghetti
  • 2 cups stemmed, chopped kale
  • 1 cup fresh basil leaves
  • 2 tablespoons toasted walnuts
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 2 tablespoons olive oil


  1. Bring about 5 cups of water to a boil in a large pot. Cook the kale in the water for about 1 minute. Remove, drain and rinse with cold water. In a food processor place kale (squeeze out the water) and the rest of the ingredients. Pulse chop until it gets to the desired consistency. Season with salt and pepper. Cook the spaghetti according to the package instructions. Drain and toss with about 2 tablespoons of pesto. Top with fresh grated parmesan, if desired, and serve. Click for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 167
% Daily Value*
Total Fat 12.2g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Sodium 201mg 8%
Total Carbohydrate 10.6g 3%
Dietary Fiber 2.2g 8%
Sugars 1.8g
Protein 5.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


This pesto is very versatile. You can spread it on bread and make a great sandwich with fresh Mozzarella, tomatoes, and fresh basil. It keeps well in the fridge for 2-3 days. Traditionally pesto is made with pine nuts. I prefer walnuts but feel free to substitute pine nuts if you prefer them.