Spring is here! It switched on like a light bulb about a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks around the neighborhood.
Today, I wanted to share a shockingly green pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t blame you if you find the color off-putting, but I promise it’s so tasty!
The cool thing about this dish is that we use the same pot of water to cook the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour another glass of wine until you’re sitting down to eat.
Once it all comes together, this dish almost tastes like deconstructed ravioli. It’s bright green and punctuated with tender peas and creamy ricotta. Make some for dinner tonight?
Kale Pasta Recipe Notes
I found the base for this recipe in Six Seasons: A New Way with Vegetables by Chef Joshua McFadden, with Martha Holmberg. It’s one of my very favorite cookbooks, and I reach for it all the time. I’m slowly working my way through Joshua’s vegetable techniques (for example, he suggests grilling vegetables without oil—let’s try it and report back).
It’s difficult to capture the true vibrance and silkiness of this fresh sauce in photos. Mine don’t do it justice. I actually skipped over this recipe in the book, but then I saw it again in The New York Times. The technique reminded me somewhat of these spinach-stuffed shells, so I was intrigued. Both recipes briefly cook greens in boiling water before transforming them into something more enticing.
Joshua’s recipe calls for a full pound of kale, and the stems are discarded along the way. My broccoli cheese soup makes use of the broccoli stems, so I thought it might be fun to try including the kale stems. It worked! I just sliced the stems into 1/4-inch pieces and simmered them in a sieve for a few minutes before adding the kale to cook underneath.
The stems account for almost 40 percent of the kale’s weight, so by using them, I was able to make the sauce with half as much kale. You’ll just need one big bundle of it for this recipe.
I added lemon—the more, the better. Lemon juice and zest really liven up the sauce. I also added peas, for some nice texture and even more green goodness. The peas might as well be frozen, unless you come across super fresh peas and make this pasta promptly.
Lastly, I added dollops of ricotta to the finished dish. I’ve knocked ricotta many times before (most ricotta is bland, even my homemade attempt). I recently discovered Organic Valley’s ricotta, however. It’s impressively flavorful and creamy, and I like it. A lot.
Change It Up
This pasta is versatile! Make it as is, or try any of the following adjustments.
- Add a fried egg for additional protein
- Garnish with fresh leafy herbs—dill, parsley and chives are all nice
- Substitute another hardy green for the kale—I’ve read that arugula, chard and collard greens work
You can also easily make this dish dairy free, vegan and/or gluten free. See the recipe notes for details.
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This recipe is easy to make if you have these basic kitchen tools on the ready. Here’s what you’ll need to make it:
- You’ll need a large Dutch oven or stock pot. I used my 5.5-quart Le Creuset for this recipe. I wouldn’t recommend using anything smaller than five quarts.
- You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
- You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
- For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.
Craving more comforting pasta dishes? Check these out:
- Baked Ziti with Roasted Vegetables
- The Best Stuffed Shells
- Classic Minestrone Soup or Pasta e Fagioli (Italian Pasta and Beans)
- Hearty Spaghetti with Lentils & Marinara Sauce
- Vegetable Lasagna
Here are a few of my favorite sides for pasta dishes:
- Italian Chopped Salad (or a simplified version of it)
- Parmesan Roasted Broccoli with Balsamic Drizzle
- Quick Collard Greens
- Roasted veggies: Asparagus, Broccoli, Brussels Sprouts or Cauliflower
Lemony Green Pasta with Peas & Ricotta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.
- Fine sea salt
- 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
- ¼ cup extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- Zest and juice from 1 medium lemon, preferably organic
- ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- ½ pound (8 ounces) rigatoni or pappardelle or pasta of choice
- 2 cups (8 ounces) fresh or frozen peas
- ¾ cup (2 ounces) coarsely grated Parmesan cheese
- ½ cup or more ricotta cheese, for garnish
- Bring a large pot (5-quart capacity or greater) of heavily salted water to boil. Meanwhile, prepare your kale by slicing or stripping the leaves from the stems (save them). Discard the rough bottom of the stems, then slice the stems into pieces about ¼-inch wide. Place the stem pieces in a fine-mesh sieve.
- When the water is boiling, place the sieve in the water, resting the lip against the top of the pot. Cook the stems for 3 minutes, then remove the sieve and add all of the kale leaves to the pot. Put the sieve back in the water on top of the leaves and cook for 5 minutes (do not drain the water).
- Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is soften and turning lightly golden, about 5 minutes. Remove the skillet from the heat and pour the contents into a stand blender.
- Add the cooked kale stems to the blender when the time’s up. Use tongs to transfer the kale leaves over to the blender (you actually want to bring some of the water with them). Add most of the zest from the lemon, and 1 tablespoon of the juice. Add ¼ teaspoon salt, the red pepper flakes (if using), plus about 10 twists of freshly ground black pepper.
- Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired. We want it to taste lemony! Set aside.
- Add the pasta to the boiling water and cook until al dente according to the package directions, stirring often. Place the peas in the sieve and cook them in the water until they’re warmed throughout, about 1 to 2 minutes if fresh, or 2 to 3 minutes if frozen. Set the peas aside.
- Before draining the pasta, scoop out about ½ cup of the pasta cooking water with a heat-safe measuring cup. Drain the pasta, then return it to the pot. Pour in the green sauce, about ¾ of the Parmesan and the peas, and add a small splash of the reserved cooking water (not the end of the world if you forgot it). Stir gently until the pasta is well coated and bright green, adding another splash or two of pasta water to loosen the sauce and make it almost creamy.
- Divide into bowls immediately. Top each with a sprinkle of the remaining Parmesan, a few dollops of ricotta, and a sprinkle of lemon zest and red pepper flakes (both optional). Finish the bowls with a light drizzle of olive oil. Enjoy! Leftovers will keep for up to 2 days in the refrigerator, covered (technically, they’ll last up to 4, but the flavor degrades as time goes on).
Recipe adapted from Six Seasons by Joshua McFadden with Marcia Holmberg.
*Greens options: I’ve read that you can substitute chard, collard greens, spinach or arugula for the kale. If using spinach or arugula, no need to separate the stems from the leaves—just cook them for 5 minutes like you would the kale leaves. You could also use frozen kale or spinach (8 ounces)—place it in your sieve and run cool water over it until it’s thawed, then rest the sieve in the pasta cooking water until the greens are warmed all the way through.
Change it up: You might enjoy topping your finished pasta with a fried egg, and/or some tender fresh herbs, such as dill, chives or parsley.
Make it dairy free/vegan: Substitute vegan sour cream for the ricotta, and vegan Parmesan for the regular variety (it’s quite salty so just use it as a garnish for the finished dishes).
Make it gluten free: Substitute a sturdy gluten-free pasta, such as a corn and quinoa variety.
way too complicated just reading it. Whats a “stand Blender”. Would love to try a less complicated version. if the stems are causing complication can I just chuck them and avoid that?
I’m sorry to hear you feel that way, Joe. The stems add a lot to the pasta.
I skipped the stems (& the ricotta because it was too pricey) and the pasta was lovely!
You can make your own ricotta with whole milk, some heavy cream and lemon juice. Super easy. I use Smitten Kitchen’s recipe.
At first glance, I also thought this recipe may be more complicated than I wanted to take on.
I’m SO glad I made it though. It actually came together very quickly & easily and was delicious!
It’s also a great way to use up a bunch of kale and/or to sneak extra veggies into dinner.
Thanks Kate for sharing!
I love the kale sauce from six season! Definitely will try this and report back, looks amazing :) and I like that this version uses the stems too!
Yes, be sure to let me know what you think!
We loved it! It was a perfect, healthy spring comfort dish. I’d love to try it again and add some chopped asparagus (Maybe a couple of minutes ahead of adding the peas?)
I liked your method of cooking stems. I did not have a sieve with a long handle so I had to get creative and use a small mesh colander and tongs. Not the safest method, but works if you’re careful! And still more efficient than fishing them out with tongs, which is what I’ve done when I’ve made Josh’s.
Thank you for another great recipe! I’ve been following you for a few years now and appreciate how consistent the quality of your work is :)
Thank you for trying it! I’m happy you loved it.
Have you ever tried this recipe with chickpea or spinach made pastas? I can no longer eat flour made pasta for health reasons…
You can try it! A gluten-free blend would work well, too.
LOVE the idea of an egg on top of this dish. I’m so tired of winter. Bring on the spring weather and food please !
Yes, bring on spring! Thanks for sharing, Hayley.
This looks amazing. I’m curious about a blender vs. a food processor. Does the blender make the sauce smoother than a food processor would? I ask because my food processor is much stronger than my blender; my blender tends to require TONS of liquid before it’s willing to start blending, haha. What’s the true difference between the two?
Either way, definitely adding this to my meal plan for next week!
Hi Lily! Great question. For me, I get a more creamy consistency with my blender (Vitamix) vs my food processor. You can try your food processor!
Used arugula with shells … excellent dish!!!!
Wonderful, Victoria! I’m happy you loved it.
You could throw in some thinly sliced carrots to bring a teeny bit of color. Altho a dish that’s mostly green doesn’t bother me. When I put blueberries into my veggie smoothies for a touch of sweetness, it turns the smoothie blue grey in color. Which doesn’t look great at first, but once you know how wonderful it tastes, you get to really like smoothies that are that color! :)
Thanks for commenting, Karen!
A coworker shared this recipe and I had just made fresh ricotta! I had radish tops from my “ugly” produce box and made cavatelli pasta with whole wheat flour. I am not a fan of peas, so I used small pieces of roasted asparagus (also from that box). This is delicious! The sauce got into the crannies of the pasta and the cheeses added a creaminess to the dish. Thank you for the recipe!
Thank you for sharing! I like your substitution of asparagus. I appreciate you taking the time to comment, Lune!
Really enjoyed this recipe! I suspect the kale sauce will lend itself to many variations. I added chopped sugar snap peas (cooked like the green peas) and a handful of slow-roasted cherry tomatoes as a garnish. Next time I’ll skip the ricotta – will probably just add more salty cheese to the top. 8 oz of pasta is not a lot for 4 main-dish servings without sides – I increased the pasta to 12 oz and the 4 of us ate it all. There was plenty of sauce for that!
A lasagna with this sauce would be interesting – hopefully kitchen experimentation will give me something relaxing to do while staying home. Thanks for an innovative and delicious recipe!
Thank you for sharing your thoughts and your twist, Lauren. I appreciate the review!
So delicious! Much easier to make than it seems. The red pepper adds a nice finishing taste. I will be making this a lot!!
My husband made this over the weekend and it was absolutely delicious! Comforting and fresh at the same time. My toddler was intrigued by the green sauce, but couldn’t be convinced to try it this time. Hopefully he’ll sample it next time because I think he would enjoy it!
I love that your toddler was intrigued, but maybe next time you will get him to sample! I’m glad you loved it, Eileen :)
Loved this pasta and my kids thought it was GREAT! It was our St. Patrick’s Day dinner. :) They usually do not ‘green’ but after a polite bite they were wowed by the lemon.
I’m glad you loved it, Malinda! Thank you so much for sharing. I love your kids were able to enjoy it too :)
Yum! Made with Cavalo Nero, green beans and lemons all from the garden (NZ autumn veg…) – this was amazing. I don’t have a blender, so used the food processor – it came out absolutely fine (a slightly chunkier sauce than a blender would have made, I think). Such an easy dish to make as well, perfect for a late evening home from work.
Thank you for sharing! I’m glad you were able to still make it work well with your food processor, Jo.
Ehh..we didn’t love it. It’s okay for adults, but the cheese didn’t really mitigate the bitterness of the kale enough for little kids to enjoy it. My toddler and preschooler ate it, but my K and 1st grader boycotted entirely.
I’m sorry you didn’t love it! Thank you for your feedback, Andrea.
Review of recipe : I made it less complicated and don’t believe the taste suffered. Basically I microwaved unpeeled garlic in oil to soften them added to blender prior to adding Kale . Didn’t use stems and added Arugula to make up extra needed. I waited till pasta was almost done then added the peas and drained together. Stirred everything in the pasta pot and plated from stove. Only two big things to clean blender and pasta pot. I did use ricotta as well as hand shaved aged Romano.
This recipe is delicious and so nourishing! It does have a few extra steps, but it’s not really complex. It’s actually pretty quick, and I’m sure it’ll be even easier to make next time, now that I’ve gotten the hang of it. A couple of quick notes:
– We used a bag of pre-chopped kale and just didn’t worry about the stem cooking recommendations. We just picked out any pieces that had really giant stem chunks. So easy.
– We used fresh asparagus cut into bite sized pieces instead of peas. We just tossed them into the water for the last 2 minutes while boiling the pasta.
– There was a lot of sauce! We probably could have increased the pasta a little bit to even out the proportions.
– We forgot to save the pasta water (oops), so we added a tiny splash of tap water and an extra drizzle of olive oil to thin out the sauce a bit. Worked out just fine!
All in all, we loved it and would totally make it again!
This was so good! I used Greek yogurt instead of ricotta because that’s what I had. To the leftovers I added sundried tomatoes and a poached egg and it was awesome! I would have never thought to add an egg to pasta, so thanks for that, I will be doing it a lot from here on out! Also lasted really well, finished it on the 4th day and was still amazing.
Way to be creative, Laura! I appreciate your review and way you were able to make this work with what you had.
I made this last night. Wowza! it was delicious and so easy. I’ll be eating it all week (I live alone). To make it “work” for the next few days, I only made a single serving of pasta and added some sauce and cheese to that. So there is sauce with peas in the fridge ready for the next steps.
So delicious and easy to make! And I was happy to not waste my kale stems too! I added nutritional yeast on top instead of ricotta and parmesan.
Thanks Cookie and Kate!
Wow! That was tasty! Made it for myself on a rainy, slightly boring, WFH day here in NorCal. Sometimes I just get “mouth hungry” and I want to eat something that fills up my mouth with tasty goodness without overfilling my stomach. This totally hits the spot! Good for me greens with flavor and texture that is so satisfying. (PS used Chevre – fresh goat cheese – because that’s what I had in fridge)
Love all your recipes – have not been disappointed by one yet!
This recipe was amazing! Had to use spinach instead of kale because it’s what I had and shelves were cleared out. But it worked well! Tasty, super healthy, and so quick and easy!
I’m trying to get my family to be vegetarian 70-80% if the time, and your recipes are really helping! I made this but used about 50/50 kale and arugula (not cooking arugula). It was delicious and an instant favorite. I increased it and froze extra sauce then made a variation a few days later with gnocchi, my sons favorite. Super delicious.
This was SO delicious! Didn’t get the vibrant, dark green from my Lacinato kale that the photo shows–was more of an olive green–but thankfully that didn’t affect the wonderful flavor! Although there are a number of steps in this recipe, it comes together pretty easily as long as you have everything prepared by the time the water boils. Thanks so much for this, Kate! I’m looking forward to making it for a dinner party some day.
The green pasta sauce is so, so good! It tastes decadent and nutritious all at once. Another winner!
This recipe was delicious! With peas, lemon zest, and ricotta – perfect spring comfort food! Didn’t have parmesan, but was still fabulous.
I’m glad you were still able to enjoy it, Alye! I appreciate your review.
This recipe single handedly turned my not-a-kale-fan husband into some one who will happily eat seconds! Thanks for all the tips, too. We’ll eat variations on this theme for sure.
If you’re skeptical about making this recipe, go ahead and do it!! This was SO unexpectedly delicious. I used one bag of lacinato kale from Trader Joe’s and didn’t bother separating out the stems because they were already cut up and there weren’t that many of them. When I blended the oil, garlic, and kale, it was already pretty smooth but I added maybe 1/4 cup of the water it made it even better! I didn’t have a blender but used my Ninja food processor and it turned out just fine. I will definitely be making this again and again!! Thank you for the recipe!
This one is going on my short list of absolute keeper recipes. It. Was. So. Good.
There’s some magic in this recipe. I added about 1/4 tsp more salt and maybe 1/2 tbsp more lemon to the sauce, and I used my good olive oil. I didn’t have any garlic on hand (how?) so I replaced the cloves with 1/3 red onion and cooked them exactly as the recipe called for cooking the garlic. I also used about 1/2 kale and 1/2 spinach (I included the stems with no problems).
I’ll be making this one again and again!
It sounds a bit complicated at first, but just read the whole thing through before you start, and maybe peek ahead at each the next step, and you’ll be fine.
This recipe is amazingly delicious! It took some time to make which is why I gave it 4 stars instead of 5 but I think the time is well worth it.
Do you think this recipe would freeze well?
Hi Kelly! Thank you for your feedback. I’m happy you liked it, though. I don’t find recipes like this freeze well.
I love this recipe. I cannot have tomatoes, as well as a lot of other things that typically make a pasta sauce (like aged cheese). I love sauce on my pasta and I miss it. I was very excited to try this recipe and it did not disappoint. Some home made ricotta with a sprinkle of pine nuts or pangrattato (crispy bread crumbs) finishes it off. Thanks!
I figured this would be a perfectly fine pasta recipe. I was wrong. It’s SO GOOD! It’s better than the sum of its parts, it’s bright and creamy, but green so really healthy right? (I mean this is really really greeeeeeeeeeen!)
Thanks again for knocking it out of the park!
Hooray! I’m so excited you were surprised, Julie. Thank you for your review!
This was yummy and a new kind of sauce for me! Pulling apart the kale took some time and there are several steps in this recipe, but came out delicious. The parmesan, ricotta, lemon (had to use a lime), and red pepper flakes makes it truly unique.
Everyone at my house loved this! Personally I liked the green color and it was not a turn-off in the least ;) I couldn’t get the sauce super smooth but it ended up kinda like a pesto which was still great. I think it’s a clever idea to use the same pot and water for all the cooking. I’ll definitely use the technique in other recipes, and when I make this meal again. Thank you!
I’ve made this recipe twice now – once with kale and once with spinach. I love that it’s essentially a one-pot meal and it’s a great way to use up veggies from my CSA box. The recipe admittedly did seem like a lot at first glance, but upon making it, they were actually pretty clear and easy to follow.
This was such a fantastic, delicious and easy dish! I was so pleased to come upon it and find a way to use the kale and ricotta I happened to have in my fridge, that I needed to use before it went bad! It was satisfying, health and not overly heavy. We finished it with dollops of ricotta, olive oil, salt and pepper, and red pepper flakes which created layers of flavor and it made it feel really special. I’m excited to make this for friends and family when we are able to get together again!
I love this recipe. I can’t eat tomato based sauces and I was so tired of butter or yogurt sauces. Thanks for sharing it!
You’re welcome! I’m glad this one worked for you, D.
This was so delicious and satisfying and not difficult to make! I added a lot more garlic. Ricotta is next level.
My husband and I LOVED this recipe! It will definitely go in our rotation. I still can’t get over how creamy the sauce was, when basically all it had was kale and lemon juice! What a great way to eat a ton of veggies. Thanks, Kate!
Surprisingly delicious! I don’t know what made me try this one, but I bought the ingredients and then did a double-take when I went to make it tonight. Kale-sauce pasta?! My husband was similarly dubious. “That does not sound like it could possibly be good,” he said. We gave it a go anyway and are so glad we did!! I followed the recipe exactly, but my sauce turned out like a pea soup colour rather than the bright green in the pics. Didn’t matter because it tasted great. Husband devoured it too, and we both felt really satisfied.
We made this with cashew “ricotta” and omitted the parmesan to make it vegan. It was so good. This recipe is now on weekly rotation. Thanks for sharing, Kate.
This was delicious! Its not as complicated once you start, and its tasty, light while also filling. Definitely will make again!!
I too thought it would be more complicated but it really wasn’t. It was nice to do only very little chopping/diving. Very pleased beautiful flavor felt light unlike a lot pasta meals.
I followed directions to a tea- though I’m thinking maybe I should’ve blended the sauce a little longer Or added more liquid because it ended up looking like green gunge. My husband was like what is this lol but he also enjoyed it very much.
Hi! I’m happy you enjoyed it. Sounds like it could have used a little more cooking water. If you make it again, try that next time! Thank you for your review, Kateeliz.
Absolutely delicious! It was a bit complicated making this my first time round, but I know that I’ll be making it many more times so I’ll get lots of practice! Thank you so much for sharing – this tasted like a restaurant quality dish!
Healthy, delicious and nutritious. I made it slightly easier and with less washing up by added the cloves of garlic unpeeled to the boiling water with the leaves, I then peeled it before blitzing it, I didn’t end up using any oil. I had pan fried cauliflower gnocchi with mine, can’t wait to eat the leftovers tomorrow
Oh I love this recipe! It was so easy and delicious. I love knowing I am getting more greens in my diet. I was a little generous with the ricotta but hey…look at all the delicious kale! Thank you Cookie and Kate :-)
This is one of my all time FAVORITE recipes ever! It feels so fancy, like something from a restaurant, and tastes so luxurious and special. It is really not hard to make, and I find it really easy by just cooking an entire bag of chopped kale from Trader Joes for 5-6 minutes and its perfect. My boyfriend loves it, and he’s not a huge kale fan. I really think this recipe could make anyone a kale believer!
Thank you for haring, MaryKate! I’m excited this one is a favorite for you.
This was super easy and everyone loved it! Yay! Made it exactly as is, but added some chopped walnuts on top.
I felt so dang fancy eating this. So good. Thanks, Kate!
You’re welcome, Mandi!
This recipe is in regular rotation at our house, my 2.5 year old loves “green noodles” as this recipe is known in our house.
Just made it! I was afraid of the outcome but it turned out great. So simple and delicious! The cheese is a nice touch
I’m delighted you love it!
I loved this recipe SO much. It’s going into my regular rotation.
I made it almost exactly as it is described here (less garlic because of what I had on hand) and it was delicious. I had to stop myself from having thirds.
And it was easier to be than I was anticipating it would be. I don’t have a stand up mixer so I used my food processor and was planning to them move it to a different bowl and use my immersion blender, but the food processor worked well. It wasn’t as smooth as it maybe could have been (?maybe?) but the texture was just fine as it was.
This was an easy and delicious recipe. I had it plated, ready to eat and mostly cleaned up within 30 minutes. It’s a great way to use up a bunch of kale or greens without waste. I’ll definitely be saving to make again in the future.
This is delicious – I tried it after seeing it in your list of your favourite recipes from 2020, and you are right, it is lovely and fresh. It also came together very quickly.
I usually steam my kale when making your kale and hemp seed pesto recipe, but don’t use the stems – I may try cooking the stems and adding them to the pesto as well, less food waste is always good.
I’m happy you agree, Brigid! Thank you for your review.
About to make this tonight! However I’m confused about why a sieve is necessary. Doesn’t it make more sense to add the stems first, then add the leaves 3 minutes later? Why are they separated?
Hi! I found it’s easier to transfer and not to get lost in the large pot and remove when needed. Hope that helps!
Updating after I just made this! Flavors are delicious and fresh. Wouldn’t have thought to make a sauce like this! I think the recipe description is a little confusing.
I used a pasta pot with a built-in strainer. Cooked the stems for 3 minutes, then added the leaves and cooked for another 5 minutes. I used the strainer to remove the solids for the blender, but kept the water for the pasta. Next time I’d consider adding an extra clove of garlic.
It did make a lot of sauce. Next time I’ll also double it and freeze half for a really easy weeknight meal in the future.
Thanks for sharing Kate!
You’re welcome! I’m happy you enjoyed it, Kat.
Delicious! Much easier than initial expectation. I started the stems earlier by 3 minutes then added the leafy greens. After removing the pasta used a bit of the pasta water and cooked the peas in that before returning pasta and sauce. Added some chopped roasted walnuts to add texture, may try pine nuts next time.
This is a delightful recipe! It was easy to assemble as I got everything ready in advance and put it all together is a snap! So delicious. My husband said it reminded him of the Andes mountains – swathed in green with snow on top.D
I highly recommend this dish.
Really, really good. And super easy if you have a food processor. I think I ate half a bunch of kale in the form of what tasted like a super decadent pasta. Definitely recommend for a pasta that feels substantial and nutrient dense.
Thank you, Ben!
I absolutely love this pasta! It’s a great way to have pasta and still feel healthy with all the greens. It’s shockingly easy to make for how gourmet it feels. This and the veggie black bean enchiladas are my two favorites!
Those are two great favorites to have, Blair! Thank you for your review.
Just wonderful. We made it with frozen spinach and frozen peas. What a nice green meal to make with our kitchen staples.
I was never a fan of ricotta til I had it on top of toasted banana bread, and then I was hooked.
Also, we loved this pasta. Will definitely make again! I’ll probably try some herbs next time (mint sounds good). We served with fried eggs and it was great.
It’s really a game changer! Fried eggs sounds delicious. Thank you for your review, Bethany!
This was so delicious! I was a little intimidated by the steps, but it really came together quite easily. I added an extra 1-2 T lemon juice to the sauce & it was perfect (red pepper flakes added some zing!)
We served it with some beautiful fresh tomato chunks, tossed with a little balsamic vinegar and olive oil—nice contrast and yummy flavors.
You are my hero!
Thank you for sharing, Marie! I’m glad you loved it.
I’ve been making this sauce without the cheese and peas and using it on noodles, roasted potatoes, tomatoes, and chicken and my 5 year old destroys it. He loves it! We all love it!
That’s great, Laura! I appreciate your review.
Just made this for dinner and it was so good! Came together really easily; it may read as if there are a lot of steps but it was simple. My toddler enjoyed it as well. I used chickpea pasta.
That’s great, Ross! Thank you for sharing.
really good one! i used homegrown swiss chard and peas, no sieve, and skipped the ricotta. delicious, will make it again.
Wow!! Awesome flavor and who knew kale could get so creamy delicious. Thanks for the recipe:).
You’re welcome, Irene!
I just made this, I initially wasn’t so sure about this bright green pasta but dang it’s delicious!
I’m delighted you loved it, Suz! Thank you for your review.
Great recipe, I used less kale because I was serving to my kids and I was unsure of how the kale would taste. Turned out great for a first try. I can’t wait to make it again!
Great to hear, Shradha! I am glad you enjoy it.
I loved this! I love all the recipes I have made from here :) I have never been one to really cook and each time I make something delicious from here I am encouraged to try more. Being able to eat something yummy you made yourself is so rewarding
I made this last night and it was delicious! I used a package of frozen spinach instead of the kale and a package of frozen peas, very easy.
It was a hit with my family.
I’m glad you loved it, Sierra! Thank you for your comment.
This recipe is really easy, not complicated at all. Yes, you have to pay attention to some timings, but I’ve made it a couple drinks (and some other substances) in and had no problem. Even when I’ve had to replace the ricotta because I couldn’t find it, it always turned out amazing. It’s really a simple recipe that is great every time.
I made this tonight. It’s delicious, and beautiful. My daughter liked the texture of the peas in the mix, and I loved the bright, lemony taste, and the fact that, except for the garlic, it’s all prepared in one pot. I will definitely make this again.
Great to hear! I’m glad you loved it.
I just love this recipe so much. I am thrilled every time I make it (and so is my husband).
Wonderful, Annie! Thank you for sharing.
Love , love , love every recipe I have ever tried. Always my go to when I want to make something special!
I found a new favorite recipe! I just shared the recipe with my sisters and mom because I liked it so much. Like some other reviewers said, it sounds a bit complicated, but it’s very simple. I also used spinach instead of kale (I’m not a huge kale fan), and that may have simplified the recipe. When I make this next time (and there will definitely be a next time), I’ll probably add another garlic clove just because I really love garlic.
I’ve been following the blog for 4 years now, and I love everything I’ve ever made. On any given week, I’ll probably make 1-3 Cookie + Kate recipes. Thank you for making healthy, plant-based cooking and easy and delicious.
You’re so kind, Lucy! Thank you for sharing. I’m glad you loved this recipe and shared it with others!
Loved this recipe! I used spinach and gluten-free linguine, and my partner and I instantly decided this’ll be in our regular recipe rotation :)
Soo good! I will absolutely make again
Love to hear that, Heidi! I appreciate your review.
We loved this so much that it’s already become a weekly staple. It tastes like spring sunshine! We served it with a kale salad so made the sauce with raw spinach + all the zest and juice from a big lemon. Served with vegan sour cream, vegan parm and topped with chopped sugar snap peas. Such a joyful dish!
I love that description! Thank you for sharing what you thought, Kelsey. I appreciate your review!
Made this last night, delicious!!!! I didn’t read the recipe ahead of time so missed a few steps and it still came out fabulous. Perfect for spring and summer!
I made this today and everyone loved it! Thank you so much for the recipe. We garnished with fresh mint leaves and some pistachios and they went so well with it.
I’m glad you loved it!
This is delicious and didn’t seem too difficult in my opinion. The peas add such a delicious pop.
I love all of your recipes & this one is phenomenal! We actually enjoyed it cold as well. It is bright, sunny & fill of flavor. I know you must be busy with your two dogs & Grace, but I’m really hoping you have a new cookbook in the works!
Thank you, Tricia! I don’t have a cookbook in the works right now, but I am keeping pretty busy. :)
I thought I’d give a response for 2022 :) I don’t have a sieve so I just threw in some stems and chopped up kale into the water and then into my food processor. With lots of lemon, absolutely amazing. I could have eaten it all :)
Made this tonight. Subbed mixture of arugula and Chinese greens. No ricotta so used a soft goat cheese. Delish
We really love this recipe. I’ve made it a handful of times with various greens. It’s basically pantry staples and comes together very quickly. We don’t have a sieve and we just use a slotted spoon to get the stems out. It’s very kid friendly our toddler always asks for more and our 9 year old while commenting on the greenness still eats it.
We aren’t typically vegetarian but we love your recipes as we try and eat less meat.
You’re welcome April! Thank you for your review.
This was a winner in our house! Takes some time to prepare but worth the effort delivering a bright, healthy, and light but filling dish. I followed the directions as written as well as adding a couple of the other reviewer recommendations. I halved the peas, subbing the other half with asparagus cut on the diagonal, blanched in the sieve after removing the kale stems, and saved until end. I also roasted a pint of grape tomatoes in olive oil, salt and pepper. Dotting them on the top of each plate was a nice addition of color, flavor and texture.
That’s great to hear, Christine! Thank you for sharing how you make this one.
Made this for dinner tonight exactly as written and it was delicious! It came together easily and the combination of the lemon with the greens was tasty. I thought the ricotta really added a lot of creaminess and flavor and balanced it out perfectly!
Great to hear, Corrine! I’m glad you loved it.
Although I like the taste, I would definitely add half the amount of sauce to the pasta. It overwhelms the dish. I would make it again.
“What a great way to eat kale!” – my husband :-)
We really enjoyed this and will definitely be making again. We will probably experiment with different blends of greens as well; could be a good way to use up produce. I would say a VitaMix is key to achieving that pulverized consistency that makes the sauce so nice.
Thank you for sharing, Julie! I appreciate your review.
Anjali Jain Lueck
Made this recipe tonight. It is delicious! My family loved it. Different than a pesto, bright, lots of flavors and textures. Added mint to the sauce before blending, it added a nice sweetness that paired well with the dish.
I’m glad you loved it, Anjali!
This recipe is so, so good. It looks like a lot of work but it’s not so bad! I used Trader Joe’s Chopped Kale (prewashed) and just blanched it all together without separating out the stems. Could probably use the whole 10oz bag and just end up with more sauce! I wanted to add another dimension of flavor, so I roasted some cauliflower and white beans with balsamic vinegar and that works really well on top.
I’m excited you love it, Caroline! Thank you for your review.