In my ongoing quest to feed my boys’ healthy yet fast meals, I tried something pretty crazy. I made green pasta. A pumpkin seed & kale pesto with a gluten-free lentil & chickpea pasta, topped with tomatoes to be precise.
A Healthy Kale Pasta Recipe
I wasn’t sure if pickiness would ruin this dish but my mother’s instinct told me that there was a good possibility the meal would be well received for two reasons.
One, they already love eating Chickapea pasta. It’s a filling organic, non-GMO pasta made with lentils and chickpeas only. I happily feed it to them regularly with the pomengranate feta pasta recipe and the variety of healthy pasta salads in their school lunches.
And two, my boys enjoy drinking green smoothies.
If I was going to make the green pasta palatable for my children, I needed to try it out myself first. I was particularly worried about the ratio of kale in the pesto. Too much kale in a green smoothie can easily shift the taste from yummy to bitter.
I was in the midst of testing when my children came home from an overnighter at their grandfather’s, they walked into the house, saw the bowls on the counter and took them right to the table and ate it all. Then asked for more. No nagging. No arguing.
Their hearty appetite wasn’t a fluke because they were hungry. I’ve since served the meal again with the same success. This is a healthy pasta recipe that can help bring the week’s nutrition into balance with 23 grams of protein and 11 grams of fibre per serving.
The Chickapea pasta cooks quickly, in 5-9 minutes, but all the pesto prep can be done at the same time. The whole meal takes no more than fifteen minutes to make.
Pumpkin Seed Kale Pesto Recipe
- 4-5 leaves of kale, destemmed (about 2 cups)
- 1/2 cup of toasted shelled pumpkin seeds
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of shredded parmeson cheese
- Juice of 1 lemon, freshly squeezed
- 2 cloves of garlic
After draining the pasta, pour it back into the pot, turning the temperature to low. Leave a bit a pasta water in the pot or add a tablespoon or two into the pot to keep the pasta from sticking.
I scooped about 3 spoonfuls right from the blender and added it on top of the Chickapea pasta in the pot. Then I tossed in the halves of about 10 cherry tomatoes and gently mixed them into the pasta to heat it up. So easy and quick!
Want to try Chickapea pasta for yourself?! Pick up a box here.
Disclosure: I am a Chickapea Ambassador and I receive special perks as part of my affiliation with this group. Thank you for supporting the businesses that support Green Moms Collective. As always, opinions are my own.