Reprinted from The Blood Type Diet Website (

Spicy Kale-Almond Pesto and White Bean Pasta
Contributed by: from Jim Garland blogAdded: Mar 05, 2008 at 08:18 AM

  • 1 bunch kale
  • 4 ounces rice penne pasta (dry)
  • 1/2 cup whole almonds, toasted
  • 1-1/2 Tablespoons garlic (about 5 large cloves)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon sea salt
  • Juice of two lemons, divided
  • 2 Tablespoons extra virgin olive oil
  • 1 19 ounce can white/cannelloni/great northern beans, rinsed and drained
  • 1/8 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon paprika
How to make it:
  1. Cut lower stems from kale.
  2. Steam kale over 2 quarts (64ounces) water for 5-7 minutes 'till tender.
  3. Transfer to a colander to drain. Do not discard water.
  4. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente (sticks to the wall when tossed at it!)
  5. Drain.
  6. Meanwhile place almonds in a food processor (or good blender) and process until well chopped
  7. Add garlic, nutritional yeast, 1/2 teaspoon sea salt, and juice of one lemon.
  8. Carefully squeeze water from steamed kale and remove stems. Discard stems. Pat dry leaves with paper towel and chop roughly. Pat dry again, and add to food processor.
  9. Process until all ingredients are finely minced.
  10. While processing/mixing, add 2 Tablespoons olive oil until a nice thick pesto is formed.
  11. In a medium bowl, toss beans with juice of other lemon and 1/8 teaspoon sea salt.
  12. In a large skillet, heat 1 teaspoon olive oil over medium heat.
  13. Add paprika and fry for about 1 minute.
  14. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thiner out with a 'little bit 'o' water.
  15. Add pasta and beans, and toss gently until thoroughly heated. Serve immediately.