Why You’ll Love This Recipe

I love how quickly this pasta comes together. While my linguine cooks, I can prepare the kale pesto, making it an easy option for a busy weeknight.

I also appreciate the combination of textures and flavors. The linguine is tender, the pesto is creamy and garlicky, and the pumpkin seeds add a subtle toasted flavor.

The recipe is also easy for me to adapt. I can add extra vegetables, make the pesto dairy-free, increase the lemon for more brightness, or add a protein when I want a heartier meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces linguine
4 cups chopped kale, tough stems removed
1/2 cup raw or roasted unsalted pumpkin seeds, plus more for serving
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
1/2 to 1 cup reserved pasta cooking water
Extra Parmesan cheese, for serving
Fresh lemon wedges, optional

Directions

I bring a large pot of generously salted water to a boil. I add the linguine and cook it according to the package directions until al dente.
Before draining my pasta, I reserve about 1 cup of the starchy pasta cooking water. I drain the linguine and set it aside without rinsing it.
While the pasta cooks, I toast the pumpkin seeds in a dry skillet over medium heat for about 3–5 minutes. I stir them frequently and remove them from the heat once they smell nutty and begin to pop.
I bring a small saucepan of water to a boil and blanch the kale for about 30–60 seconds. I immediately transfer it to cold water, drain it thoroughly, and squeeze out as much excess moisture as possible. When I prefer a more robust pesto, I skip the blanching and use the kale raw.
I place the kale, toasted pumpkin seeds, garlic, Parmesan, lemon zest, lemon juice, salt, black pepper, and optional red pepper flakes in a food processor.
I pulse everything until finely chopped. With the processor running, I slowly pour in the olive oil and continue blending until I have a thick, relatively smooth pesto. I scrape down the sides as needed.
I taste the pesto and adjust the lemon, salt, pepper, or Parmesan until the flavor is balanced.
I return the drained linguine to the pot and add the kale pesto. I start with about 1/2 cup of reserved pasta water and toss everything together over low heat.
I add additional pasta water a little at a time until my pesto loosens into a glossy sauce that evenly coats the linguine.
I divide the pasta between bowls and finish it with extra pumpkin seeds, Parmesan, black pepper, and a squeeze of fresh lemon if desired.

Servings and Timing

I get approximately 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

Variations

For a vegan version, I leave out the Parmesan and replace it with nutritional yeast or my favorite dairy-free Parmesan alternative. I also add a little extra salt and lemon juice if the pesto needs more flavor.

When I want more vegetables, I toss in roasted broccoli, cherry tomatoes, peas, asparagus, mushrooms, or zucchini. I especially like adding vegetables that bring a little sweetness to balance the earthy kale.

For extra protein, I add white beans, chickpeas, grilled chicken, shrimp, or crispy tofu. White beans are particularly convenient because I can stir them directly into the pasta while warming the sauce.

I can also change the pasta. Spaghetti, fettuccine, bucatini, penne, or another shape I already have in my pantry will work well with the pesto.

When I want an even brighter pesto, I increase the lemon zest and juice. For a spicier version, I add more red pepper flakes or finish my bowl with chili oil.

Storage/Reheating

I store leftover Linguine with Pumpkin Seed Kale Pesto in an airtight container in the refrigerator for up to 3–4 days. I can also prepare the pesto separately and refrigerate it in a tightly sealed container.

To help my pesto retain its color and freshness, I pour a thin layer of olive oil over the surface before covering and refrigerating it.

When reheating the pasta, I prefer using a skillet over low to medium-low heat. I add a splash of water and toss gently until the pasta is warm and the pesto becomes creamy again.

I can also microwave individual portions in short intervals. I avoid overheating the pasta because excessive heat can dull the fresh flavor of the kale pesto and cause the sauce to become oily.

FAQs

Can I make kale pesto without blanching the kale?

Yes. I can use raw kale for a stronger, earthier pesto. When I want a milder flavor and brighter green color, I blanch the kale briefly before blending it.

Can I use pumpkin seeds instead of pine nuts in pesto?

Yes. I find pumpkin seeds make an excellent alternative to pine nuts. They give my pesto a rich, toasted flavor and work particularly well with hearty greens such as kale.

Why do I add pasta water to the pesto?

I use the starchy pasta water to loosen the thick pesto and help it cling to the linguine. I add it gradually because I want a silky sauce rather than a watery one.

Can I make the pumpkin seed kale pesto ahead of time?

Yes. I can prepare the pesto ahead and store it in an airtight container in the refrigerator. When I am ready to serve it, I loosen the pesto with warm pasta water before tossing it with freshly cooked linguine.

What can I serve with Linguine with Pumpkin Seed Kale Pesto?

I often serve this pasta with a simple green salad, roasted vegetables, garlic bread, or crusty bread. When I want a more substantial meal, I pair it with grilled chicken, shrimp, white beans, chickpeas, or crispy tofu.

Conclusion

Linguine with Pumpkin Seed Kale Pesto gives me a simple way to transform everyday kale into a flavorful pasta sauce. The toasted pumpkin seeds bring richness and nuttiness, while Parmesan, garlic, olive oil, and fresh lemon create a pesto that is savory, bright, and creamy.

Linguine with Pumpkin Seed Kale Pesto

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Linguine with Pumpkin Seed Kale Pesto combines tender pasta with a vibrant, creamy pesto made from kale, toasted pumpkin seeds, Parmesan, garlic, lemon, and olive oil. Pasta water transforms the pesto into a silky sauce that coats every strand.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Vegetarian

Instructions

Bring a large pot of generously salted water to a boil. Add the linguine and cook according to the package directions until al dente.
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the linguine without rinsing and set aside.
While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and beginning to pop. Remove from the heat.
Bring a small saucepan of water to a boil and blanch the kale for 30–60 seconds. Immediately transfer it to cold water, drain thoroughly, and squeeze out as much excess moisture as possible. For a stronger kale flavor, use the kale raw instead.
Add the kale, toasted pumpkin seeds, garlic, Parmesan, lemon zest, lemon juice, salt, black pepper, and optional red pepper flakes to a food processor.
Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and blend until the pesto is thick and relatively smooth, scraping down the sides as necessary.
Taste the pesto and adjust the lemon, salt, pepper, or Parmesan as desired.
Return the drained linguine to the pot and add the kale pesto. Add about 1/2 cup of the reserved pasta water and toss over low heat.
Add more reserved pasta water a little at a time until the pesto becomes a glossy sauce that evenly coats the linguine.
Divide between bowls and serve with extra pumpkin seeds, Parmesan, black pepper, and fresh lemon wedges if desired.

Notes

For a dairy-free version, replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative.
Roasted broccoli, cherry tomatoes, peas, asparagus, mushrooms, or zucchini can be added for extra vegetables.
For additional protein, add white beans, chickpeas, grilled chicken, shrimp, or crispy tofu.
Spaghetti, fettuccine, bucatini, penne, or another favorite pasta can replace the linguine.
Increase the lemon zest and juice for a brighter pesto or add extra red pepper flakes or chili oil for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
When storing the pesto separately, cover its surface with a thin layer of olive oil before refrigerating to help preserve its color and freshness.
Reheat gently in a skillet with a splash of water until warm and creamy. Avoid excessive heat, which can dull the pesto flavor and make the sauce oily.

Nutrition

Serving Size: 1 serving
Calories: 680 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 39 g
Saturated Fat: 8 g
Unsaturated Fat: 29 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 11 mg