This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Kale Tahini Pasta | Justine Snacks

Justine Dorn, 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.