Pesto Pasta


  • 8 oz. dried whole grain penne pasta, cooked to package directions
  • 2 cups chopped broccoli florets
  • 1 pint cherry tomatoes, halved


  • 2 cups chopped kale
  • 1 cup mixed fresh herbs such as basil, cilantro and parsley
  • 2 Tbsp. fresh lemon juice
  • 2-3 cloves garlic (depending on how garlicky you like it!)
  • ¼ cup water
  • ¼ to 1/3 cup extra virgin olive oil
  • ¼ tsp. salt (or, to taste)
  • ¼ tsp. garlic powder (or, to taste)
  • ¼ tsp. pepper (or, to taste)

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Preparation Instructions

  1. Mix penne, broccoli and tomatoes in a large bowl.
  2. Blend kale, herbs, lemon, garlic, water, olive oil, salt, garlic powder and pepper in a blender or Magic Bullet; spoon over penne and mix well; taste and re-season if necessary.

**For thinner pesto, add additional water

Recipe and image by Dawn Hutchins

Dan Nehring