Main Dishes

Roasted Red Pepper Pesto with Kale and Feta

60

I was searching the internet for vegetarian recipes and stumbled upon this one. The idea of using a roasted red pepper pesto on pasta instead of a tomato based sauce intrigued me. The ingredients sounded great together and the picture looked lovely and it did not disappoint. The pesto is fresh and flavorful and great on its own, but paired with the salty feta, colorful kale, and crunchy toasted walnuts you have one fabulous dish.

6
2 red bell peppers
12 sundried tomatoes packed in oil
1 tablespoon olive oil
½ cup walnuts
½ teaspoon salt
1 bunch kale
1 tablespoon olive oil
1 pound whole wheat linguine
½ cup walnuts
Feta cheese for topping
1. Preheat the oven to 450 degrees. Place the peppers on a cookie sheet and put in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice...
See the full directions on my site
Nutritions

Calories
422

Sodium
199mg
8% DV

Fat
36g
55% DV

Protein
5g
11% DV

Carbs
5g
1% DV

Fiber
2g
11% DV