Walnut Kale Pesto over No Yolks Egg Noodles
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This time of year life feels so busy. As much as I would love things to slow down a bit, part of me really enjoys life being so full . . . even if it gets a bit crazy at times. The one thing that I really seem to drop the ball on when I’m super busy like this, though, is dinnertime. It’s the last thing on my mind and when dinnertime comes around, no one (including me) is happy that I didn’t plan ahead. This Walnut Kale Pesto over No Yolks Egg Noodles tastes amazing, is packed with great nutrition, and can even be partially made ahead of time so dinner is quick and easy.
I love making this Walnut Kale Pesto and having it on hand for quick meals. You can add it to so many dishes. My family loves it over No Yolk Egg Noodles tossed with a bit of rotisserie chicken and peas. You can change this up to fit your families food preferences. You really can’t go wrong though. Even the non-kale lovers in your house will go crazy for this.
We’ve used No Yolk Egg Noodles for years in all kinds of dishes so we always keep them on hand. Want to try them for yourself and save some money? Go here to snag a $0.50 off coupon!
No Yolks is a healthy egg noodle alternative. It is made from egg whites so they have no cholesterol and are low in fat and sodium. We’ve used them in recipes for years and my whole family loves them. They are perfect for this Walnut Kale Pesto when we need a quick lunch.
Walnut Kale Pesto Over No Yolk Egg Noodles Ingredients
- 1 Package of No Yolk Egg Noodles
- 2 cups kale leaves, stems removed
- 1 cup fresh basil
- 1 lemon, juiced
- 1 tsp. salt
- 2 cloves garlic, minced
- 1/4 olive oil
- 1/4 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1 cup shredded or rotisserie chicken
Preparation
Cook the No Yolk Egg Noodles according to the directions on the package.
In your food processor, combine the kale, basil, and salt and pulse until chopped.
While the food processor is running, drizzle in the olive oil.
Add in the garlic, walnuts, and parmesan cheese and pulse until blended.
Combine with your cooked and drained No Yolk Egg Noodles, top with shredded rotisserie chicken, chopped walnuts, and a bit of extra cheese.
Serve while hot.
For an easy vegetarian option, just eliminate the chicken.
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