{"id":2630,"date":"2019-06-23T13:00:16","date_gmt":"2019-06-23T16:00:16","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2630"},"modified":"2019-06-03T16:29:32","modified_gmt":"2019-06-03T19:29:32","slug":"tomato-and-kale-pesto-pasta","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/06\/23\/tomato-and-kale-pesto-pasta\/","title":{"rendered":"Tomato and Kale Pesto Pasta"},"content":{"rendered":"

Ingredients<\/h2>\n
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2 cups fresh baby kale (2 ounces)<\/div>\n
\u00bd cup fresh basil leaves<\/div>\n
\u2153 cup canned reduced-sodium chickpeas<\/div>\n
1\u00bd ounces Parmesan cheese, finely shredded<\/div>\n
2 tablespoons lemon juice<\/div>\n
2 tablespoons olive oil<\/div>\n
3 cloves garlic, quartered<\/div>\n
\u00bc teaspoon kosher salt<\/div>\n
\u00bc teaspoon ground pepper<\/div>\n
6 ounces whole-grain penne pasta<\/div>\n
3 cups seeded and chopped tomatoes (6 medium)<\/div>\n<\/div>\n<\/div>\n
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Shaved Parmesan cheese (optional)<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
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Preparation<\/h2>\n
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  1. 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.<\/span><\/li>\n
  2. 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.\u00a0 This 25-minute pasta side dish goes well with chicken or fish.<\/span><\/li>\n<\/ol>\n

    \"Tomato<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 2 cups fresh baby kale (2 ounces) \u00bd cup fresh basil leaves \u2153 cup canned reduced-sodium chickpeas 1\u00bd ounces Parmesan cheese, finely shredded 2 tablespoons lemon juice 2 tablespoons olive oil 3 cloves garlic, quartered \u00bc teaspoon kosher salt \u00bc teaspoon ground pepper 6 ounces whole-grain penne pasta 3 cups seeded and chopped tomatoes […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2630","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2630"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2630\/revisions"}],"predecessor-version":[{"id":2631,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2630\/revisions\/2631"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}