1 lb. cavatappi
2 tbsp olive oil, divided
1/2 onion, chopped
8 garlic cloves, chopped
2 cups kale
2 cups basil
1/4 cup pine nuts
1/2 cup parmesan cheese
1/4 cup water
1 lb. asparagus, trimmed and chopped into 1-inch sections
1 lb. cherry tomatoes, halved
salt and pepper
Set water to heat for pasta.
While the water is coming to a boil, heat a skillet with 1 tbsp olive oil. Add the onions, garlic, pine nuts, kale and spinach. Cook until onions are soft. Put mixture in a food processor.
Put pasta in water and cook to package directions.
While pasta is cooking, heat 1/4 cup water in the skillet the kale came from. Add the asparagus. Cook, stirring occasionally.
Return to the food processor. Add cheese and remaining 1 tbsp olive oil. Pulse until you have a paste.
When pasta is cooked, drain and return to pot. Add pesto, asparagus, and halved tomatoes. Stir to combine.
Nutritional info (per serving): 330 calories; 9g fat; 52g carb; 4g fiber; 11g protein.