Popular
Latest From the Show
How to Make Kale Tahini Pasta | Justine Snacks
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Justine Doiron, who started her food blogging platform in 2020, calls herself a recipe developer, writer, general foodie and VERY dedicated eater. She can also add TikTok star to the list; she's gotten almost 50 million likes on her deliciously named Justine Snacks account. She posted this Kale Tahini Pasta, and it's a quick, healthy and colorful winner!
"Now what I really love about this recipe is not just the gorgeous color, but the creamy, rich texture and flavors that it brings to the table, all with pretty minimal effort. When making this recipe I made myself edit—what could I use less of, what was an unnecessary ingredient, etc. I wanted this recipe to be as quick and doable as possible, because it truly is a perfect weeknight dinner." –Justine
Pro Tip from Justine: While kale lends an amazing flavor to this dish, it's not something you can't get with something like broccoli rabe, collard greens or spinach. Feel free to use what you have!
For two of Rach's most popular pastas, check out her Pasta with Confetti Caponata Ragu and Pumpkin Pasta.
Ingredients
- 5 ounces kale, stems trimmed and roughly chopped
- 1/3 cup tahini
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- Juice from 1 lemon
- Salt
- 8 ounces pasta of choice
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame seeds, for topping (optional)
Yield
Serves: 3 to 4
Preparation
Bring a medium pot of water to a boil for the kale and a large pot of water to a boil for the pasta.
Place the kale in a large bowl. Pour boiling water from the medium pot over the kale until it's fully submerged and let sit for 2 to 3 minutes. Using tongs, transfer the kale to a blender.
Add the tahini, coriander, cumin, oregano, lemon juice and ¾ teaspoon salt and set aside without blending the mixture.
Salt the pasta water generously and cook the pasta until it's al dente. When it's almost ready, add 2/3 cup of the pasta water to the blender and blend the kale mixture until it's smooth and bright green.
Place a large skillet over low heat and add the olive oil and red pepper flakes. Using tongs, transfer the pasta from the pot to the skillet, bringing a few drops of pasta water with it.
Pour in the kale sauce and stir until it evenly coats the pasta. Top with sesame seeds and serve immediately.