Fennel Pasta with Kale Pesto
Persons
4
Serving Size
1 cup
Ingredients
- 3 Tbsps extra-virgin olive oil
- ½ red onion, thinly sliced
- 2 fennel bulbs, thinly sliced
- 2 tsp minced garlic
- 2 pinches red pepper flakes
- 16 ounces dry pasta of choice
- 1 jar Freak Flag Foods Super Kale Pesto
Instructions
- Put a large pot of well-salted water on to boil.
- Heat olive oil in a large frying pan over low heat. Add onion and cook gently for 5 minutes, or until onions begin to soften.
- Increase heat to medium, add sliced fennel, and sauté gently for additional 6-8 minutes or until fennel is tender and slightly caramelized. Add garlic and red pepper flakes. Continue to cook, stirring frequently, for another 1-2 minutes. Turn off heat.
- Once fennel is almost cooked, add pasta to boiling water and cook to al dente.
- Drain pasta (reserving 1/2 cup of cooking water) and toss with onion and fennel mixture in pan, adding pasta water if needed.
- Add kale pesto and combine.
- Top with parmesan cheese, if desired.
Calories
450
18%
Fat
27g
41%
Saturated
2.5g
12%
Carbs
44g
14%
Protein
10g
Fiber
6g
24%
Sugar
11g
Sodium
230mg
9.6%
Trans fat
0g
Cholesterol
0mg
0
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.