Fox 8 Recipe Box: Spicy Pasta with Kale Pesto & Walnuts

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Spicy Whole Wheat Pasta with Black Beans, Roasted Sweet Potatoes and Kale Pesto with Grated Walnuts

This heart healthy recipe is from John Selick, Executive Chef with University Hospital's Ahuja Medical Center

Kale Pesto


Kale, 1 bunch (remove thick stems)
Toasted Walnuts, 1/3 cup
Garlic, 2 cloves
Olive Oil, ½ cup
Grated Parmesan, ½ cup
Lemon Juice, to taste
Salt & Pepper, to taste


In a blender or food processor (Vitamix works best), blend kale, garlic, and walnuts. While the machine is running, slowly add olive oil until desired consistency. Add parmesan cheese, salt, pepper and lemon juice and process briefly.



Whole Wheat Pasta, 1 pound
Olive Oil, 2 tablespoons
Black Beans, ½ cup (cooked or canned)
Sweet Potatoes, 1 large roasted
Red Pepper, 3 tablespoons small diced
Jalapeño Pepper, ½ minced
Garlic, minced 1 clove
Onion, 1 tablespoon small diced
Toasted Walnuts, grated to taste


Cook the pasta in a large pot of boiling water. Add olive oil to a warm sauté pan and sweat onions, garlic, red & jalapeno pepper until fragrant. Add black beans, roasted sweet potato and sauté until heated through. Add cooked past with ¼ cup of the pasta water to the sate pan. When mixture comes to a boil add ½ cup of the kale pesto and toss everything together. With the heat off, add grated toasted walnuts.

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