Barilla® Fettuccine with Kale, Pesto & Heirloom Tomatoes

Blue Box Fettuccine

Made with

Barilla Fettuccine

  • Prep
  • Cook
  • Skill
  • Diet

  • 346
  • 14g
    Total Fat
  • 48g
    Total Carbohydrate
  • 10g


Ingredients for 8 people

  • 1 box Barilla® Fettuccine
  • 1 jar Barilla® Basil Pesto
  • 6 cups torn fresh kale
  • 2 cups baby heirloom tomatoes, halved
  • Chopped toasted walnuts
  • Lemon zest or lemon wedges


  • Add pesto to a very large skillet. Warm over low heat, stirring frequently.
  • In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Fettuccine; stir gently.
  • Cook pasta according to package directions, adding the kale during the last 2 minutes of cooking. Remove from heat and drain well, reserving 1/2 cup pasta cooking water.
  • Stir the pasta into the pesto and warm through on low. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency. Serve, topped with tomatoes, walnuts, and lemon zest.
  • Customize it: For a bit of added protein use baby spinach instead of the kale, or top with white beans.
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