Zesty Kale Pesto Pasta with cherry tomatoes
Who doesn't love pesto pasta?!l and this quick recipe is the perfect way to sneak a few extra nutrients in, but disguised in a beautifully rich, garlic-y, nutty, and lemony pesto sauce. All you need to do is blend the ingredients and cook the pasta, simple as that!
1 large bunch of kale, large stems chopped finely or removed
1 medium bunch of basil, and about 10 leaves set aside for serving
4 teaspoons of salt (I use Maldon) and a good pinch of black pepper
1 packet of spaghetti, or pasta of your choice
1/2 cup pine nuts, walnuts or cashews
1/3 cup extra-virgin olive oil (EVOO)
3 garlic cloves
juice of 1 lemon
1 teaspoon of lemon zest
1 cup of parmesan, finely grated, 1/4 set aside for serving
Cherry tomatoes, halved for serving
Steam kale leaves in a steamer attachment over boiling water for about 4 minutes or until soft but not completely wilted then add to a food processor or blender.
In the blender add olive oil, garlic, salt, pepper, basil, lemon juice and zest to the kale. Then add ⅓ cup of water and blend until very smooth. Add nuts of choice and Parmesan. Blend again until it is the consistency you like (I like mine fairly chunky).
Cook pasta in pot of boiling and generously salted water, stirring occasionally, according to packet instructions or until al dente.
Transfer pesto to a large mixing bowl and using tongs add the pasta to bowl with pesto; plus a little extra pasta water. Mix the pasta and pesto together until all the pasta is evenly coated with pesto and shiny!
Serve immediately in pasta bowls with the extra parmesan, cherry tomatoes, and basil leaves if you like, please enjoy!