Kale Pesto Pasta

It's the beginning of a new week. What's on your plate? 

Are we keeping everything balanced? Or are our plates overflowing with too much of a good thing? 

Either way, I've learned that if you take it one small bite at a time, eventually you'll make it through, and all will be alright. 

Not talking about food, folks. But since this is a food blog, we can pretend, right? :) 

 

This kale pesto was ridiculously simple to make - if you have a food processor or killer blender, use the heck out of it. You just toss everything in, pulverize it until you have a thick dreamy paste, and toss it over a pile of al dente pasta. Simple as that.

It was so flavorful for the simple, but beautiful, ingredients used to make it. It had quite the earthy taste with such a rich bite. The red pepper flakes go a long way, and the toasted almonds add such an incredibly warm depth to the pesto. Normal pesto probably uses less garlic, but I like my pasta to have a little something extra, and the garlic is where that magic can happen.

I chose to serve this with rotini because I love the way the pesto can hide in the little ridges. You could really serve this with any kind of pasta you have floating around in your pantry. If your husband needs a little bribing to eat this, a little fried chicken can go a long way on the plate :)

xo, 

blondie

Kale Pesto Pasta
makes 4 servings

ingredients:
about 3 giant kale leaves, washed, stems removed
1/2 C sliced almonds, toasted
3 cloves garlic
1/2 t kosher salt
1 t red pepper flakes (or less if you want less bite)
2/3 C EVOO + more
1/2 C Parmesan cheese
10oz rotini pasta (you could do whole wheat here)

method:
1. Cook pasta according to direction on package until al dente. Drain. Set aside.
2. In the bowl of your food processor with blade inserted, toss in kale, almonds, garlic, salt, pepper flakes, EVOO, and parmesan. Blend/puree until a thick paste forms. Add EVOO to help the texture along until a puree-like paste forms. The almond pieces should be pulverized, and not noticeable. Pour pesto over noodles, and serve warm with a little parmesan.

recipe adapted from: inspiredtaste