Farfalle with Kale and Pine Nuts

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Servings: 4


  • 10 oz farfalle pasta
  • 2 tbsp Filippo Berio Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, sliced
  • 5 cups chopped kale, stems removed
  • 1/2 tsp salt, divided
  • Pinch chili pepper flakes
  • 1/4 cup Filippo Berio Classic Pesto
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated Parmesan cheese, for serving (optional)


  1. Cook farfalle according to package directions. Drain, reserving 1/3 cup pasta water. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until starting to soften.
  2. Stir in kale, half of the salt and chili flakes; cook for about 3 minutes or until wilted. Toss with pasta, pesto, pasta water and remaining salt until well coated. Divide among 4 plates and top with pine nuts. Serve with Parmesan cheese (if using).
  3. Tips:
    • Add 1 cup canned chickpeas to pasta for added protein.
    • Use whole wheat, quinoa or gluten-free pasta.