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!

By Sarah Murphy
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Gluten-free pasta
  • 500 gram gluten-free spiral pasta
  • 2 tablespoon extra virgin olive oil
  • 3 slice gluten-free bread, broken into small pieces
  • 2 tablespoon lemon juice
  • 60 gram baby kale leaves
  • 1/2 teaspoon 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 teaspoon lemon rind, finely grated
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon 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.


  • This is a great recipe to use up any leftover leafy greens and herbs. For the pesto, try substituting rocket or baby spinach for the kale, and basil or mint for the parsley.