KALE PESTO PASTA

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Here's an easy, tasty, and vibrant kale pesto recipe that you can make in 5 minutes with simple ingredients.

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STEP 1: To a food processor, add chopped kale, garlic, almonds, olive oil, parmesan, water, lemon juice, and salt.

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STEP 2: Add oil and pulse a few more times until you reach your desired consistency and texture. Taste and adjust for salt.

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STEP 3: When the pasta is al dente, reserve two cups of pasta water and drain the pasta.

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STEP 4: Add pasta to a large mixing bowl, pour in about ¾ of the kale pesto. Add half a cup of reserved pasta water and toss with until thoroughly combined.

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Serve as is, with a drizzle of olive oil, some grated parmesan, or grated lemon zest.

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VARIATION: Roasted pumpkin or roasted kabocha squash adds color and sweetness to the pasta.

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STORAGE: store kale pesto pasta in an airtight container in the fridge for up to 2 days. Ideally, store one cup of pasta cooking water as well.

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GET RECIPE, CLICK THE LINK BELOW

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KALE PESTO PASTA

THEPLANTBASEDSCHOOL.COM

Here's an easy, tasty, and vibrant kale pesto recipe that you can make in 5 minutes with simple ingredients.

THEPLANTBASEDSCHOOL.COM

STEP 1: To a food processor, add chopped kale, garlic, almonds, olive oil, parmesan, water, lemon juice, and salt.

STEP 2: Add oil and pulse a few more times until you reach your desired consistency and texture. Taste and adjust for salt.

STEP 3: When the pasta is al dente, reserve two cups of pasta water and drain the pasta.

STEP 4: Add pasta to a large mixing bowl, pour in about ¾ of the kale pesto. Add half a cup of reserved pasta water and toss with until thoroughly combined.

Serve as is, with a drizzle of olive oil, some grated parmesan, or grated lemon zest.

VARIATION: Roasted pumpkin or roasted kabocha squash adds color and sweetness to the pasta.

STORAGE: store kale pesto pasta in an airtight container in the fridge for up to 2 days. Ideally, store one cup of pasta cooking water as well.

GET RECIPE, CLICK THE LINK BELOW

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THEPLANTBASEDSCHOOL.COM