Kale Tahini Pasta
This kale pasta is everything. Creamy, slightly lemony, and just packed with flavor. The whole recipe comes together in minutes and the added kale? Just a bonus.
Ingredients
- 5 ounces kale washed and chopped
- 1/3 cup tahini
- 3/4 teaspoon each of oregano, coriander, cumin and salt
- 1 lemon for juicing
- 8 ounces pasta of choice
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds optional, for topping
Instructions
- Add the kale to a large bowl. Pour boiling water over the kale until it is fully submerged. Let the kale sit for 2-3 minutes. Then use tongs to transfer the kale into a large blender.
- Add the tahini, oregano, coriander, cumin and salt to the blender. Add in the juice of one whole lemon. Don't blend until you have pasta water to add in.
- Bring a large pot to a boil. Salt the water generously and cook your pasta to al dente. Reserve 2/3 cup of the salted pasta water.
- Add the pasta water to the blender and blend the kale mixture until it is smooth and bright green.
- Put a skillet on low heat and add the olive oil and red pepper flakes. Use tongs to transfer the pasta from the pot to the skillet, bringing a few drops of pasta water with it.
- Pour in the kale sauce and stir until it evenly coats the pasta. Top with sesame seeds and serve immediately.