Kale Pesto Pasta with Burst Cherry Tomatoes
Ingredients
The pesto
-
3
cups
chopped lacinato kale
-
½
cup
raw pecans or nut of choice
-
2
tablespoons
lemon juice
-
2-3
cloves
garlic
-
½
teaspoon
salt
-
½
cup
olive oil
The pasta
-
8
ounces
whole grain spaghetti
The tomatoes
-
1
pint
cherry tomatoes
-
2
tablespoons
olive oil
For serving
-
to taste
fresh basil
-
to taste
grated parmesan cheese
Instructions
- Combine kale, pecans, lemon juice, garlic, and salt in a food processor and blend with olive oil until smooth.
- Boil water in a large pot, add salt, and cook the spaghetti as directed.
- In a separate pan, heat olive oil, add cherry tomatoes, cover, and cook until they burst.
- Drain the pasta and return it to the pot, then mix in the kale pesto and burst tomatoes.
- Serve warm, garnished with fresh basil and/or grated parmesan cheese.
Nutrition Facts (estimated)
Servings
4 servings
Calories
629
Total fat
44g
Total carbohydrates
51g
Total protein
10g
Sodium
314mg
Cholesterol
0mg
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