Pasta with Kale Pesto

A sneaky way to get your kids to eat their greens!

  • 12 oz.  Farfalle pasta
  • 1/2 pound fresh spinach or kale greens (about 1 large bunch)
  • 2 cloves garlic
  • 2/3 cup toasted walnuts (or pine nuts)
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 cup grated Parmesan

Prepare pasta according to directions, reserving 1/4 cup liquid when draining. Meanwhile, rinse and dry the greens well. Remove any thick stems and coarsely chop. Pulse garlic in a food processor until chopped. Add nuts, salt, pepper and about a third of the greens. Pulse, adding remaining greens in batches until finely chopped. With motor running, slowly add oil. Cook pasta. Toss the pasta with cheese and pesto, thinning with reserved liquid as needed.

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