Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring a homemade kale pesto, sun-ripened cherry tomatoes, and a touch of lemon for a fresh, zesty flavor that's ready in 25 minutes. This italian-inspired pasta (vegan) ready in about 25 minutes blends kale, fresh basil, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 2 cups chopped kale, 1/2 cup packed basil, 1/4 cup pine nuts, 2 minced garlic cloves, 1/2 cup olive oil, 1 tbsp lemon juice, and 1 tsp lemon zest; pulse until smooth, scraping down sides as needed.
  2. Step 2: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
  3. Step 3: Heat 1/4 cup of the kale pesto in a skillet over medium heat, add 1 cup halved cherry tomatoes, and cook for 3 minutes until tomatoes begin to soften and release juices.
  4. Step 4: Toss drained spaghetti with remaining pesto and 1/4 cup reserved pasta water until coated and glossy, then serve topped with additional cherry tomatoes and lemon zest.

Frequently asked questions

How long does Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kale Pesto Pasta with Cherry Tomatoes and Lemon Zest vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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