Tomato and Kale Pesto Pasta
Date: Jun. 23rd, 2019 - 1:00 PM
Ingredients
2 cups fresh baby kale (2 ounces)
½ cup fresh basil leaves
⅓ cup canned reduced-sodium chickpeas
1½ ounces Parmesan cheese, finely shredded
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, quartered
¼ teaspoon kosher salt
¼ teaspoon ground pepper
6 ounces whole-grain penne pasta
3 cups seeded and chopped tomatoes (6 medium)
Shaved Parmesan cheese (optional)
Preparation
- For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.
- Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Feel free to add toasted pine nuts or walnuts for some crunch. Serve warm or at room temperature. This 25-minute pasta side dish goes well with chicken or fish.
