Tuscan Kale Pesto Stir-Fry

Total Time
27 min
10 min
17 min
Tuscan kale is also sometimes called dinosaur or lacinato kale.


uncooked macaroni

2½ oz, small elbow, (1/2 cup)

peanut oil

2 Tbsp, or vegetable oil, divided

uncooked kale

12 oz, Tuscan, center rib removed

chopped walnuts

¼ cup(s)

garlic clove(s)

3 medium clove(s), smashed

grated Parmesan cheese

¼ cup(s)

lemon zest

2 tsp, (zest of 1 lemon)

table salt

¾ tsp


  1. In a 1-quart saucepan cook macaroni according to package directions. Drain in a colander, rinse under cold water, and shake out excess water. Return to saucepan and toss with 1 tsp of oil.
  2. Meanwhile, in a 1 1/2 quart saucepan bring 1 quart water to a boil over high heat. Add kale and cook 1 minute or until bright green. Drain in a colander under cold water. Squeeze dry. Roughly chop.
  3. In a 14-inch flat-bottomed wok or 12-inch skillet add walnuts and heat over medium-low heat stir-frying 2 to 3 minutes or until walnuts are just toasted. Transfer to a plate. Heat wok over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in remaining 1 tbsp plus 2 tsp of peanut oil, add garlic and stir-fry 10 seconds or until fragrant. Add kale and elbow macaroni and stir-fry 1 minute or until just reheated. Remove from heat and sprinkle on parmesan, lemon zest, salt and walnuts.


Instead of walnuts try this with pecans or almonds.Curly kale can be substituted but Tuscan kale has a sweeter flavor and cooks faster making it perfect for stir-frying.

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