Kale, chilli and parmesan pasta

This kale, chilli and parmesan pasta is packed with bags of flavour and heat, and makes for a quick and nutritious dinner idea!

  • 5 mins preparation
  • 15 mins cooking
  • Serves 1
  • Print


Kale, chilli and parmesan pasta
  • 1/2 cup (15g) curly kale, torn coarsely
  • 1/2 cup (30g) parmesan, grated finely
  • 1/4 cup firmly packed fresh flat-leaf parsley
  • 1 small garlic clove, crushed
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 1/3 cup (40g) sourdough, torn coarsely
  • 125 gram spelt or wholemeal spaghettini
  • 1 pinch dried chilli flakes


Kale, chilli and parmesan pasta
  • 1
    To make kale pesto, process kale, parmesan, parsley, garlic, rind, half the juice and 2 tablespoons of the oil in a small food processor; season to taste.
  • 2
    Heat remaining oil in a small frying pan over medium-high heat; add sourdough, stir for 2 minutes or until lightly golden. Transfer to a plate lined with paper towel
  • 3
    Cook pasta in a large saucepan of boiling water until almost tender. Reserve 2 tablespoons of the cooking water then drain pasta. Return pasta to pan with reserved cooking water; stir in kale pesto and remaining juice. Season to taste.
  • 4
    Serve pasta topped with toasted sourdough, chilli flakes, and extra parmesan, if you like.


This is a great way to use up leafy greens and herbs. For the pesto, try substituting basil or mint for the parsley, and rocket or baby spinach for the kale. You could also use baby kale that is sold in packets from the supermarket.

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