pasta with veggies and kale pesto

I had a rotten day today. I’ve felt physically off the last few days. And I don’t think the rain is ever gonna stop. So I found a recipe on tastespotting today and made a few changes…

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.

Serves 8.

Nutritional info (per serving): 330 calories; 9g fat; 52g carb; 4g fiber; 11g protein.


1 Comment

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One response to “pasta with veggies and kale pesto

  1. Rachel Sparks

    This looks really good! I may make this ahead for lunches. Lean Cuisine is getting old.

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