Pasta with Pesto, Potatoes and Greens

August 20, 2019

I love the simplicity of this recipe. All in one pot and it’s a feast!

Makes 4 servings

Ingredient List:


  • 2 cups packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 1-2 teaspoons white miso
  • 4 to 5 tablespoons lightly toasted pine nuts or walnuts
  • 2 cloves fresh garlic, coarsely chopped
  • 1 teaspoon red wine vinegar
  • 1 teaspoon brown rice syrup


  • ½ pound small potatoes peeled and sliced about ¼ inch thick
  • 1 small bunch lacinato kale, sliced into ribbons
  • 1 pound fusilli or long curly pasta

Step By Step Instructions:

Make pesto by combining ingredients in a food processor and pulsing until a coarse paste forms.

Bring 5 quarts of water to a boil with 2 tablespoons sea salt. Add potatoes and cook just until they begin to soften, about 3 minutes. Add pasta and cook together with potatoes. At 5 minutes, begin testing the pasta for doneness. Stir in kale. When the pasta is done, drain thoroughly with potatoes and kale. Toss with pesto to coat the pasta.