Scallion And Kale Pesto Pasta

Let me tell you my food processor is working overtime lately. And this scallion and kale pesto pasta? Totally worth the hustle. It’s bright, bold, a little smoky, and super easy to whip up. We’re using charred scallions and kale, plus some walnuts, basil, and parmesan to make a pesto that tastes like it came from a fancy little café, but you made it in your own kitchen.

Great for lunch, dinner, or even next-day leftovers. Let’s get into it!

Method

1. Cooking the Pasta

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your pasta and cook it according to the package instructions until it’s al dente, tender but with a little bite. Right before you drain it, carefully scoop out about 1/2 cup of the salty pasta water and set it aside. This starchy water will help loosen the pesto later if it’s too thick. Then, drain the pasta and set it aside while you prepare the pesto.

2. Charring the Scallions

Heat a heavy-bottomed skillet or cast-iron pan over high heat; no oilis needed here. Add the scallions whole (you can trim the root ends) and let them cook for 2–3 minutes, turning once, until they’re lightly charred in spots and smell sweet and smoky. You want them blistered, not burned. Once charred, remove the scallions from the pan and set them aside.

3. Charring the Kale

In the same hot pan, add your curly kale. It’s okay to do this in batches if it doesn’t all fit at once. Let it wilt and slightly char for a couple of minutes, tossing occasionally. You’re not trying to cook it fully down just enough to give it some color and flavor. When it looks lightly toasted in spots, remove it from the pan and let it cool for a minute.

4. Making the Pesto

Now it’s time for the food processor to do its magic. Add the charred scallions and kale to the bowl, along with the walnuts, grated parmesan, garlic cloves (start with one and add more if you love garlic), olive oil, lemon juice, fresh basil, and a pinch of salt and black pepper. Pulse the mixture until it turns into a thick, slightly chunky pesto. You may need to scrape down the sides of the bowl once or twice. Give it a taste and adjust maybe a bit more lemon for brightness, or more cheese if you’re feeling it.

5. Combining the Pasta and Pesto

Transfer the drained pasta to a large bowl or back into the warm pot (off the heat). Spoon the pesto over the top and toss gently until every piece is coated in that vibrant green sauce. If the pesto feels too thick or sticky, add a splash of your reserved pasta water, a little at a time, until it spreads smoothly and evenly across the pasta.

6. Finishing Touches

Once the pasta is well-coated and glossy, it’s ready to serve. Scoop into bowls and top with a bit of extra parmesan cheese for that final savory finish. Serve warm or at room temp, either way, it’s delicious.

Necessary Tools

• Food processor (your MVP!)
• Large pot for boiling pasta
• Heavy-bottomed skillet or cast iron pan
• Tongs or spatula
• Measuring cups and spoons
• Knife and cutting board

Serving Suggestions

• Add grilled chicken or shrimp for extra protein.
• Toss in some cherry tomatoes for sweetness and color.
• Serve warm or room temp it tastes great both ways.
• Make it a bowl meal with a side of crusty bread or roasted veggies.

Fun Fact

Did you know scallions and green onions are actually the same thing? They just have different names depending on where you live. Either way, they get super sweet and smoky when you char them perfectly for pesto.

Conclusion

This scallion and kale pesto pasta is fresh, flavorful, and totally fun to make. It’s a great way to get some greens in while still feeling like you’re eating something special. And honestly, if you’ve got a food processor and a hot pan, you’re already halfway there. Give it a try and don’t be surprised if it becomes your new go-to!