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House Made Gemelli w/ Kale Pesto (Meal Kit- Serves 2)


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Note: Vegan (contains nuts) 

Cook Time: 15 minutes

Equipment Needs:  Medium Sized Pot, Saute Pan, Colander

From your pantry: Olive Oil, Salt & Pepper 


  • 4 Tbsp Kale Cashew Pesto
  • 2 Tbsp sliced Kalamata Olives
  • 1 cup roasted sunchokes
  • 1 lemon halved 
  • 2 Tbsp cashew garnish
  • 1 tray herb focaccia 
  • 2 Tbsp garlic oil


Step 1: Preheat oven to 350F 

Step 2: Brush focaccia with garlic oil and place in the oven for 8min. 

Step 3: Bring pot of water to a boil with 2 Tbsp salt.

Step 4: Add Gemelli and cook for 8-10 minutes 

Step 5: Meanwhile heat a sauté pan to medium high.  Add 1 Tbsp olive oil, followed by the sunchokes, sauté to warm up.  

Step 6: Add the kalamata olives and sauté another minute.  

Step 7: Drain pasta in a colander and save ¼ cup of pasta water.

Step 8: Add reserved cooking water to deglaze the pan. Bring to a simmer and then add kale pesto.  

Step 9: Add cooked pasta to the pan and coat with the sauce. 

Step 10: Season with salt and pepper.  Serve topped with a squeeze of lemon and toasted cashews. 


Suggested Wine Pairing: Josef Fischer Gruner Veltliner 15' - Gruner - which means "green" in German - is the ideal partner to kale pesto . This wine has lovely notes of melonpeachapricot, and light honey tones . Elegant and balanced , this is the grape you want alongside this meal!