Kale Pesto Cavatappi | Plant-Based Recipes
Kale Pesto Cavatappi with charred peppers & sun-dried tomatoes. High-protein, gluten-free, soy-free. 30-min recipe. Try it now!
Keywords
- Gluten-Free
- High-Protein
- Soy-Free
- Italian
- Dinner
- Almonds
- Beans/Legumes
- Bell Pepper
- Cashew Cheese
- Cashews
- Chickpeas
- Kale
- Leafy Greens
- Nuts
- Tomatoes
- Food Processor
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Cooking tools:
- Food processor
- Oven
- Stove
- Pot
- Baking sheet
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 1 red bell pepper
- 8 oz Banza® pasta
- 4 oz curly kale
- 2 garlic cloves
- 1 tsp Italian seasoning blend
- 2 tbsp sliced almonds
- 2 oz Treeline® French-Style Cashew Cheese
- ¼ tsp red chile flakes
- 1 oz sun-dried tomatoes
- 2 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
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