Linguini with Kale Pesto, Tomatoes & Green Beans


With my kale pesto made, all I needed was a vehicle for it.

As usual, I turned to my standard freshly made pesto must be tossed in hot pasta dish!

With a beautiful pint of heirloom tomatoes, plus some fresh linguini picked up at the farmers market, I had the perfect dinner in the making.

Raiding my vegetable bin at home, I picked out some green beans to toss in my pasta salad to round out the meal.


I love preparing pasta salads during the summer.  They are fast, easy, require minimal stove top time and you can get a boatload of vegetables into one dish.

Did I mention they make great leftovers?


Linguini with Kale Pesto, Tomatoes & Green Beans  
Recipe Type: Main Dish, Vegetarian
Author: Susan Palmer


The kale pesto is quite thick, so I suggest thinning it out with some saved pasta water or lemon juice if you want some added acidity to the dish.
  • 12 ounces fresh linguini
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2lb green beans, trimmed and halved
  • 1 cup kale pesto
  • juice from 1/2 lemon
  • reserve pasta water
  • salt and pepper
  • optional: ricotta and parmigiana cheese to top
  1. Bring a large pot of salted water to bowl and cook the pasta according the packages directions. If using fresh pasta, cook for 3-5 minutes. If using dry cook for 10-11 minutes. Drain and reserve 1/3 cup water.
  2. In a large mixing bowl toss the pasta, kale pesto, and lemon juice together. If the consistency seems a little thick add some of the reserve pasta water 1 tablespoon at a time until the pesto completely coats the pasta.
  3. Mix in the cherry tomatoes and greens.
  4. Taste and season with salt and pepper as needed.
  5. Serve with a dollop of ricotta cheese and a shaving of grated parmigiana cheese on top.


Looking for more pasta salad ideas for the summer, try out some of these:

Pasta with Asparagus and Ramp Pesto

Roasted Shrimp and Walnut Basil Pesto Pasta Salad

Pasta Salad with Assorted Vegetables and Lemon Basil Dressing

Little Red Kitchen Bake Shop

4 thoughts on “Linguini with Kale Pesto, Tomatoes & Green Beans

  1. Kristina

    I LOVE your kale pesto, I have to try it! I really don’t like kale…. like at all.. I tried to, I swear 🙂 But as a pesto I would love it! Its so good for you I would love to have a way to eat it, and it sounds great with the pasta, yum!

    1. Susan

      I think you would absolutely love kale pesto then. When I first started eating kale the thing that put me off was the slight bitterness of it, but with the small amount of basil included you don’t taste any. It is just very earthy and green, and good for you!

  2. Pingback: 7 Healthy Pasta Recipes That Won’t Destroy Your Waistline | Healthy Food Guides

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