Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli

THE ROASTED ROOT
16Ingredients
25Minutes
510Calories

Ingredients

US|METRIC
  • 12 ounces gluten free penne pasta
  • 1 broccoli (medium crown, chopped into florets)
  • 1 cup pesto sauce (kale, recipe below)
  • 1 bunch green onion (chopped)
  • 1/2 cup sun-dried tomatoes in oil (drained and patted dry)
  • 1/2 teaspoon sea salt
  • Parmesan cheese (for serving)
  • 4 cups kale leaves (packed)
  • 2 cups fresh basil leaves (packed)
  • 4 cloves garlic (minced)
  • 1/2 cup walnuts
  • 1/2 cup pine nuts (or more walnuts)
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon salt (to taste)
  • 1/2 cup Parmesan cheese (optional)
  • 1 cup olive oil
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    NutritionView More

    510Calories
    Sodium23% DV560mg
    Fat72% DV47g
    Protein22% DV11g
    Carbs5% DV16g
    Fiber20% DV5g
    Calories510Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol5mg2%
    Sodium560mg23%
    Potassium740mg21%
    Protein11g22%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber5g20%
    Sugars3g6%
    Vitamin A150%
    Vitamin C230%
    Calcium25%
    Iron20%

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

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