Red Lentil Rotini Pasta with Kale and Pesto Sauce


  • 1 box of Tolerant Red Lentil Rotini, cooked according to package directions
  • 1 yellow onion finely diced
  • 4 garlic cloves minced
  • 1 cup fresh kale leaves chopped
  • 1 can diced tomatoes about 1 cup
  • 1/2 cup purified water
  • 1/4 tsp sea salt
  • 1 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • Freshly ground black pepper
  • Handful basil leaves chopped
  • 1 tbsp hemp hearts
  • 1 cup cherry tomatoes quartered
  • 1 tbsp toasted pine nuts
  • 1 tbsp nutritional yeast
  • Fresh mint leaves – to garnish


  • Heat the olive oil and add the onion and garlic.
  • Cook over medium heat for two or three minutes
  • Add the tomatoes, sugar, basil, salt, and vinegar, mix to combine and bring to boil over medium heat.
  • Cover the skillet with a lid and simmer for 10-15 minutes.
  • Use this time to cook the Red Lentil Rotini, according to instructions. Before the pasta is ready, add the kale leaves. This will help the kale not to be overcooked and maintain that crunch texture.
  • Drain the pasta and kale, add to the skillet with the sauce, add the hemp, pine nuts, and nutritional yeast and mix to combine.
  • garnish with mint leaves and serve warm.