• Partnered with
  • Quick
  • Serves 6
  • 20 mins prep
  • 10 mins cook

Gluten-free pasta with chilli, lemon and kale pesto

Gluten-free pasta with chilli, lemon and kale pesto

How's this for a 30 minute meal? This gluten-free recipe sees pasta and homemade kale pesto combine to create a fresh weeknight meal that manages to pack in plenty of greens. Serve with lashings of parmesan and enjoy!


Gluten-free pasta

  • 500 g gluten-free spiral pasta
  • 2 tbsp extra virgin olive oil
  • 3 slices gluten-free bread, broken into small pieces
  • 2 tbsp lemon juice
  • 60 g baby kale leaves
  • 1/2 tsp dried chilli flakes

Kale pesto

  • 1 bunch kale, coarsely torn
  • 1/2 cup finely grated parmesan
  • 1/4 cup firmly packed parsley leaves
  • 1 garlic clove, crushed
  • 1 tsp lemon rind, finely grated
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice


  1. In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking liquid.
  2. For the kale pesto: In a processor, pulse all ingredients until finely chopped. Season.
  3. In a small frying pan, heat oil on medium. Fry torn bread for 2 minutes until lightly golden. Transfer to a plate lined with a paper towel.
  4. Return pasta to saucepan with reserved cooking water. Stir in kale pesto, lemon juice and kale. Season to taste. Serve pasta topped with croutons, chilli flakes and extra parmesan, if desired.
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