Pasta with Kale Pesto Arugula and Cherry Tomatoes

  • 9 Ingredients
  • 20 Minutes
  • 2 Servings

Brown Rice Spaghetti with Kale Pesto
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  • 1/2 cup Brown Rice Spaghetti

  • 4 cups Kale Leaves (washed and chopped)

  • 1/4 cup Pumpkin Seeds

  • 1 Garlic (cloves)

  • 1/4 cup Extra Virgin Olive Oil

  • 1/4 cup Basil Leaves

  • Sea Salt & Black Pepper (to taste)

  • 1/2 cup Cherry Tomatoes (halved)

  • 1 cup Arugula


  • Cook brown rice pasta as per the directions on the box. When pasta is finished cooking, strain it and immediately run cold water over it to prevent further cooking.

  • While the pasta cooks, make up your kale pesto by combining the kale, olive oil, pumpkin seeds, garlic, basil, salt and pepper into a food processor or magic bullet. Blend until a creamy pesto forms. If it is too thick, try adding a small splash of warm water or oil and mix again.

  • Plate noodles and pour a spoonful or two of pesto on top. Finish off with a handful of arugula, cherry tomatoes and sprinkle with salt and pepper.

Store in fridge for up to 3 days. Best reheated ever so slightly.