Fennel Pasta with Kale Pesto | CelebrateMORE.com

Fennel Pasta with Kale Pesto

Yield: 4

Serving Size: 1 cup

Calories per serving: 450

Fat per serving: 27g

Saturated fat per serving: 2.5g

Carbs per serving: 44g

Protein per serving: 10g

Fiber per serving: 6g

Sugar per serving: 11g

Sodium per serving: 230mg

Trans fat per serving: 0g

Cholesterol per serving: 0mg

Fennel Pasta with Kale Pesto


  • 3 Tbsps extra-virgin olive oil
  • ½ red onion, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 2 tsp minced garlic
  • 2 pinches red pepper flakes
  • 16 ounces dry pasta of choice
  • 1 jar Freak Flag Foods Super Kale Pesto


  1. Put a large pot of well-salted water on to boil.
  2. Heat olive oil in a large frying pan over low heat. Add onion and cook gently for 5 minutes, or until onions begin to soften.
  3. Increase heat to medium, add sliced fennel, and sauté gently for additional 6-8 minutes or until fennel is tender and slightly caramelized. Add garlic and red pepper flakes. Continue to cook, stirring frequently, for another 1-2 minutes. Turn off heat.
  4. Once fennel is almost cooked, add pasta to boiling water and cook to al dente.
  5. Drain pasta (reserving 1/2 cup of cooking water) and toss with onion and fennel mixture in pan, adding pasta water if needed.
  6. Add kale pesto and combine.
  7. Top with parmesan cheese, if desired.