Fusilli with Kale & Kalamata Olives
Prep time
Cook time
Total time
Fusili with kale and kalamata olives is a light and healthy dish that can be served as a side or main entree.
Recipe type: Entree
Serves: 4-6 servings
  • 1 lb Fusilli
  • 1 bunch of fresh kale
  • 1 shallot
  • 2 cloves of garlic
  • 8 oz package of wild mushrooms (any kind you like)
  • ¾ cup Kalamata olives, chopped
  • I bunch of parsley
  • 1 bunch of oregano
  • 1 bunch of basil
  • Olive oil
  • 2 handfuls Pecorino cheese
  • Splash of water or white wine
  • (Reserve a cup of the hot salted pasta water for later.)
  • ½ lemon
  • Salt and Pepper plus these dried herbs:
  • Oregano
  • Parsley
  • Basil
  • Dill Weed
  • Onion Powder
  1. Rinse herbs, pat dry. Remove the leaves from the parsley, oregano and basil. Place inside the blender. Add some salt, pepper and a splash of white wine. Begin to blend while adding olive oil until you reach a nice, fluid consistency. Add a handful of Pecorino and blend it in.
  1. Soak and rinse it well, make sure it’s clean! Remove the core/stem, discard. Rough chop the leaves, set aside.
  2. In a large pan, heat up some olive oil (about two spins around the pan)
  3. Mince the shallot and garlic, add to the pan. Thinly slice the mushrooms, add to the pan and stirring as you go. Add the kale and ¼ cup of white wine. Cook until the kale wilts down. Season as you go with salt, pepper and the dried herbs. Add the chopped olives to the pan. Stir, put a lid on it and lower the heat. Cook for about 5 minutes and remove from heat.
  1. Bring a large pot of salted water to a boil (for the Fusilli). Follow package instructions. When you are about halfway through the cooking time, ladle out a cup of the water and reserve for later. When the Fusilli is al dente, drain well and place back into the pot, OFF THE HEAT. Add the pesto to the pot. Stir. Add the veggies to the pot, gently stir these in. Add another handful of cheese. This is where you may also want to add some of the reserved pasta water to get the consistency you like. The “sauce” should be loose, but not watery.
Variations (if you want)
You can add some yummy sautéed shrimp or chicken to this dish if you want a little protein. About the mushrooms, use anything you like. I like the earthy ones, crimini, shitake or chanterelles are good.

I also love to dollop some Mascarpone or Ricotta INTO THE BOTTOM of the plate. When you place the hot Fusilli with pesto on top, it adds a delicious, rich creaminess to the dish. Squeeze a half a lemon over the top, stir gently and serve.

For presentation, a little drizzle of olive oil on top of the plated pasta adds flavor and a beautiful glistening sheen.
Recipe by This Little Italian at https://thislittleitalian.com/fusilli-kale-kalamata-olives/