Prep time: 15 mins Total time: 25 mins Serves: 4
Recipe Inspired by: Today’s parent
Oh kale, loved by some and not so loved by others it’s a plant packed with nutrients but if you’re a mild picky eater like me a lot of kale dishes may not be super appealing. To get around this, I love sneaking veggies into foods to make them tastier and this kale pesto is a great way to do that! Frozen edamame (soybeans) adds some extra protein to the pesto as well! For gluten free folks simple use a gluten free friendly pasta.
Ingredients:
- 4 cups kale leaves, chopped
- 1 box of pasta of your choice, fusilli or penne works well for pesto
- ¾ cup grated parmesan cheese
- ½ cup frozen and shelled edamame, thawed
- ¼ pine nuts, toasted
- 1 garlic clove, chopped
- ¾ tsp salt
- 1/3 cup olive oil
- 1 tsp lemon juice
Directions:
- Boil water in a large pot, chop kale into smaller pieces and cook in the boiling water for 30 seconds. Remove the kale from the pot with a slotted spoon. Cook pasta in the boiling water to al dente following the directions on the box but omitting any salt.
- In a food processor, whirl kale with parmesan cheese, edamame, pine nuts, garlic, lemon juice, and salt. Season with fresh ground black pepper to taste.
- With the food processor on low add the olive oil and be sure to scrape down the sides.
- Drain the pasta and reserve 1/3 cup of the pasta water. Return pasta to pot and mix in pesto. If pesto looks a little dry add pasta water until creamy. Serve warm or cold and enjoy!