Recipe: Linguine with Kale and Walnuts

By Kristen Rasmussen, MS, RD

For this month’s Well Being Challenge, we encourage you to provide your body with more nutrients and fiber and decrease your carbon footprint by enjoying more plant- based proteins. Demonstrate your commitment to increasing vegetable proteins in your diet by posting photos or comments about your plant-based protein meals and experiences on our Facebook page wallHere’s a recipe to get you started. 

Linguine with Kale and Walnuts

Serves 4-6

  • 1 1/2 cups walnuts, raw
  • 2 bunches of kale
  • 4 tablespoons walnut oil or olive oil
  • 4 shallots, finely diced
  • 3-5 cloves garlic, minced
  • Salt and pepper to taste
  • 1 lb linguine or other pasta

Toast walnuts in a skillet over medium heat for about 10 minutes. Set aside.

Remove leaves from kale and coarsely chop. Discard thick stems.

Heat oil over medium. Add shallots and garlic until soft, about 5 minutes. Stir in kale, salt, and pepper and stir while cooking until kale leaves have wilted, about 5 minutes.

While kale is sautéing, cook pasta in boiling salted water about 10 minutes (al dente). Drain and add to kale mixture with 1/4 cup of water (may use water that pasta boiled in). Stir in walnuts, drizzle with olive oil, and add more seasoning if desired.