Kale Pesto Pasta

Serves 4 ETA: ≈25min

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil. Add the kale and let it boil for just a minute or two. Use a slotted spoon to remove the kale from the water and place it in a colander to drain. Bring the water back up to a boil and add the pasta. Cook until al dente or according to package directions. Drain, reserving ½ cup (120 ml) of the cooking water. Return pasta to the pot.

Step 2

Add the kale, basil, sunflower seeds, garlic, lemon and nutritional yeast to the bowl of a food processor or blender. Process until smooth, drizzling in the olive oil while the food processor runs. If your pesto is dry, add some of the cooking liquid i tablespoon (15 ml) at a time until desired consistency is reached. Season with salt and pepper to taste.

Step 3

Pour the pesto over the pasta, stirring well to combine. Add the halved cherry tomatoes and stir to incorporate. Distribute amongst 4 bowls and serve warm.

Step 4

To transition this recipe frem summer to fall, toss the tomatoes in a little salt and olive oil and roast at 400°F (204°C) for about 30 minutes, or until the tomatoes are soft and just starting to caramelize.