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Miso Pesto Cavatappi

Miso Pesto Cavatappi
Miso Pesto Cavatappi
  • 1 box Banza Cavatappi
  • 4 cups kale
  • 2 cups cilantro leaves with tender stems
  • ½ pine nuts, toasted
  • 1 Tbsp. white miso
  • 1 garlic clove
  • ½ cup olive oil
  • 1 tsp. fresh lemon juice
  • Kosher salt
  1. Cook Cavatappi according to package instructions. Rinse, drain, and reserve while you make the pesto.
  2. Combine pine nuts, miso, garlic in a high speed blender. Pulse to combine then add kale and cilantro along with the olive oil and lemon juice. Pulse until smooth, then add salt to taste.
  3. Mix pesto with the Cavatappi and serve garnished with toasted pine nuts.

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