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Pasta with Roasted Cauliflower and Kale Pesto

244_PastaKalePestoLGThanks to Chef Keith Snow for this hearty recipe!


  • 1 cup roasted cauliflower
  • 1/2 cup roasted shallots
  • 1/4 cup kale pesto
  • 1/2 lb. whole wheat penne pasta, cooked
  • 5 Tbsp. extra virgin olive oil
  • 1 tsp. orange zest
  • 1 Tbsp. orange juice
  • 3 Tbsp. Parmesan cheese, grated
  • 2 Tbsp. chives, minced


1. In a large skillet placed over medium heat add 3 tbs oil, add cauliflower and shallots. Saute for 2 minutes then add cooked pasta.
2. Add kale pesto and stir often to prevent sticking. Add 1 tbs chives, the orange zest and continue stirring.

3. Add orange juice, Parmesan cheese salt and pepper.

4. Plate the dish up then top with more cheese, chives and a drizzle of olive oil.

3 Comments for “Pasta with Roasted Cauliflower and Kale Pesto”

  • LaraNo Gravatar

    Sounds good but doesn’t include instructions/ingredients for Kale pesto & roasted shallots & cauliflower. Too bad I probably have all the ingredients.

  • Mambo TeamNo Gravatar

    Hey Lara,

    Good eye! Don’t know how we missed that one. It turns out that Chef Snow has a video that goes along with the recipe.
    His explanation of Kale Pesto is included in the video. You can watch it here:

    Chef Snow explains that the cauliflower was tossed with olive oil, salt and pepper and roasted in the oven, as well as some shallots. He is not precise with measurements, so use what you have!
    He pureed almonds with sauteed kale greens to make the simple pesto.
    Something else he mentions in the video that isn’t in the recipe is that he seasons the dish in the pan with a bit of salt and pepper.
    It should also be noted that the orange juice he uses is squeezed from the orange, not poured from a juice.

    Happy cooking!

  • Sounds interesting. I will leave off the cheese when I try it. I don’t do dairy. Glad you explained the kale pesto. I might try that with lightly roasted sunflower seeds, have found that seeds and nuts blanched or rinsed and lightly roasted in a dry stainless steel skillet on top of the stove are easier on the digestive system than raw.

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