Campanelle with Kale & Walnut Pesto & Fresh Pomegranate

Campanelle with Kale & Walnut Pesto & Fresh Pomegranate

Kale – it’s so much more than just a salad. 

Serving: 6 people

1 box Barilla Campanelle
3 ounces fresh baby kale
6 leaves fresh basil
½ cup walnuts
1 clove garlic
⅓ cup Romano cheese, chunked
⅓ cup Parmigiano cheese, chunked
6 tablespoons extra virgin olive oil
½ cup pomegranate seeds
salt and black pepper, to taste

1.Bring a large pot of water to a boil; season with salt
2. Cook pasta according to package directions; reserve ½ cup of the cooking water
3. Combine kale, basil, walnuts, garlic and cheese in a blender and pulse until the mixture is coarse
4. Drizzle in olive oil slowly, while pulsing, until pesto forms; if the sauce isn’t smooth after using all the oil, add some ice and puree
5. Combine pesto and reserved water in a large serving bowl; toss in pasta
6. Fold in pomegranate seeds before serving

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