Meatless Monday: Green Goddess Kale Radiatori

Did you know your body responds best not just to more vegetables, but to a variety of them? Many experts recommend aiming for 30 different plants each week—think vegetables, fruits, nuts, seeds, and legumes. While this meal might not check off all thirty, it’s a delicious, low-effort way to start your workweek on the right foot.

This recipe was inspired by the beautiful Kale Radiatori pasta from Nicoletto’s from our Artisanal Pasta Box. Made with locally sourced organic kale and durum wheat semolina, it’s flavorful enough to enjoy with nothing more than olive oil and garlic (like the Aglio e Olio Mark made during our latest cooking challenge), yet sturdy enough to hold up to the vibrant green goddess–style pesto we’re sharing here.

Green Goddess Pesto Sauce

Ingredients

• 2 cups fresh basil, roughly chopped
• 1/4 cup chives, chopped
• 1/4 cup green onions, chopped
• 1/2 cup spinach, kale, or arugula (or a mix of all three for extra plant power)
• 1/2 cup pine nuts
  (Raw walnuts, cashews, or almonds work well as a more budget-friendly option)
• 1/2 cup Parmesan cheese
  (Sub nutritional yeast to keep it vegan)
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup Contegusto 100% Olive Oil with Natural Lemon Flavor (or whatever olive oil you have on hand)
• Salt and pepper, to taste

Method

1. Bring a large pot of generously salted water to a boil and cook Nicoletto's Kale Radiatori according to package instructions.
2. While the pasta cooks, prepare the pesto. In a food processor or high-powered blender, pulse together the herbs, greens, nuts, and Parmesan (or nutritional yeast) until mostly broken down.
3. Add the garlic and lemon juice and blend until combined.
4. With the motor running, slowly stream in the olive oil until a thick, spoonable pesto forms. Taste and season with salt and pepper.
5. Drain the pasta, reserving a splash of the pasta water. Do not rinse—rinsing removes starch that helps the sauce cling to the noodles.
6. Return the pasta pot to medium-low heat. Add the pesto, loosening with a splash of pasta water if needed.
7. Toss the pasta in the sauce until evenly coated. Serve topped with extra Parmesan, a drizzle of herb & lemon olive oil, and fresh pine nuts if desired.

Foodie Box Love Notes & Tips

• Make it a pasta salad: Once cooled, add a splash of vinegar and a bit more olive oil to the pesto. Toss with diced cucumber, green peas, capers, and chopped olives. Chill for about an hour before serving.
• Adjust for allergies: Swap pine nuts for sunflower or pumpkin seeds if nut allergies are a concern.
• Up the protein: Grilled chicken or shrimp pair beautifully if you’re not feeling a Meatless Monday.

- Kaity Potter, Foodie Box Love