This dish has all the flavor components to spell “yummy”: whole grain pasta, fresh tomatoes, kale, peas and beans! Vary the amounts of peas and beans to your liking. With a little bit of prep work, it comes together very quickly. I like it for dinner, but it’s also very tasty as a pasta salad for lunch the next day.
Prep Time: 25 minutes Cook Time: 25 minutes
2 cups dry whole grain pasta (I recommend rotini)
2 cups (tightly) packed kale, stripped of its’ thick stems and chopped into bite sized pieces (I recommend lacinato kale)
2 cups fresh tomatoes, chopped
2 Tbsp. sun-dried tomatoes (NOT packed in oil, no-sulfites added), cut into ½ “ pieces (kitchen scissors work very well), soaked in warm water
1 shallot, minced
1/8 tsp. hot pepper flakes
3-4 cloves of garlic, minced
½ tsp. of dried basil
½ cup of frozen peas, thawed (or more to taste)
½ cup of cooked cannellini beans (or more to taste)
1-2 Tbsp. of balsamic vinegar
¼ cup of fresh parsley, minced
Fresh pepper to taste
- Soak sun-dried tomatoes in warm water until plump. Drain, but save soaking water.
- In a large pot, cook pasta according to directions. Do not rinse
- While pasta is cooking, steam kale until “al dente”. Depending on your steaming method, this can take anywhere from 4 to 8 minutes. (I use my electric pressure cooker and steam for 4 minutes, with quick pressure release)
- Heat a large sauté pan to medium-high. Add shallots and hot pepper flakes and dry sauté for 3-4 minutes. Add a little (soaking) water, if shallots start to stick too much.
- Add garlic and sauté for another minute or two.
- Add fresh tomatoes, sun-dried tomatoes and dried basil. Cook until the fresh tomatoes start to break up and resemble a very chunky sauce , approx. 4-5 minutes.
- Add 1-2 Tbsp. of balsamic vinegar, cook until liquid is slightly reduced.
- Add kale, beans and peas, combine well.
- Add pasta, stir to combine and let cook for 1 or 2 minutes.
- Add parsley and fresh pepper, stir to combine and serve. Enjoy!
To save time , you can steam the kale ahead of cooking the dish, as well as soaking the sun-dried tomatoes.
4 thoughts on “Rotini Pasta with Fresh Tomatoes, Kale and Peas”
Pretty photos, Kirsten!
Thank you, Chris!
Made this tonight and not sure what happened as I thought I followed the recipe to a tee, but it unfortunately turned out pretty bland. I decided to add a vegan alfredo sauce to it http://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf/ and that made it quite delicious! I do appreciate the simple recipe though!
Thank you for trying the recipe, Anna! The taste of the tomatoes can make a big difference. I am so glad, you found a way to make the recipe work for you. I always look at my recipes as templates that can be changed to make them your own.