- 2 cups (de-stem & roughly chopped Lacinato Kale
- 1 cup Frozen Peas
- 0.5 teaspoon Sea Salt
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 0.5 cup (or more) Cooking Liquid
- 4 ounces Angel Hair Pasta
- Maldon Sea Salt
Vibrant and silky kale and green pea pasta!
This dish is packed with nutritional value and fully plant-based.
If you are trying to eat more greens (like most of us), it can get tiring having salads or smoothies for the right daily recommendation.
I definitely love eating tender greens that are seasoned well but sometimes I am simply not in the mood.
So what’s the best alternative? Make it into a sauce!
For this kale and green pea pasta, the greens are quickly blanched in hot water then added to a blender with seasonings, cooking liquid and olive oil.
The greens are blended into submission to make a smooth and beautifully vibrant green sauce!
Kale is a superfood as it is among the most nutrient-dense foods on the planet.
It is loaded with powerful antioxidants and an excellent source of vitamin C.
Dark leafy greens like kale and can help lower cholesterol, which may reduce the risk of heart disease.
Green peas are technically not a vegetable as they are part of the legume family.
Peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Another ingredient that I love to add to sauces for seasoning and nutritional value is nutritional yeast.
It can be used to add extra protein, vitamins, minerals and antioxidants.
Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity.
Any pasta shape will work well with this sauce but my personal preference is angel hair.
Angel hair pasta is thinner than spaghetti and cooks much faster.
This kale and green pea pasta is great on it’s own but you can also add mushrooms, a protein of your choice or simply top with some sprouts!
Blanch The Greens
Bring a large pot of water to a boil.
Once at a gentle boil, add the washed, de-stemmed and roughly chopped kale and the frozen green peas.
Blanch in the hot water for 2 minutes.
Do not discard any of the cooking liquid.
Make The Sauce
Using tongs and a slotted spoon, transfer the blanched kale and green peas to a blender.
Add sea salt, nutritional yeast, garlic powder, onion powder, lemon juice and extra virgin olive oil.
Turn the blender on to a medium speed and add 1/2 cup of the cooking liquid from the pot to the blender as it's blending.
Allow to blend for 1 minute or until smooth.
Get a spoon and give the sauce a taste.
Adjust seasoning with more salt, lemon juice and/or nutritional yeast if needed.
You can also add a bit of maple syrup if you like a hint of sweet!
If the sauce seems too thick, add a bit more cooking liquid, start with 1/4 cup then blend until you've reached your desired consistency.
Cook The Pasta
Bring the pot of water back to a boil then add the pasta and cook until al-dente.
With angel hair pasta, this usually takes only 4-5 minutes.
Do not discard the pasta water.
Toss Pasta in the Sauce