Sun-dried tomatoes add a zesty bite to this bowl of fresh, healthy Tuscan Kale and pasta. Traditional Pesto’s use of extra-virgin olive oil, fresh basil, and garlic is paired with cashews instead of pine-nuts. Secret ingredient nutmeg rounds out this easy dish.
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Ingredients
Pesto Ingredients:
- 1/3 cup julienned sun-dried tomatoes, packed in oil
- 1 1/2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup raw, unsalted cashews (can also use unsalted roasted cashews)
- 1/4 cup extra-virgin olive oil
- 1 heaping tbsp. nutritional yeast (gives pesto a cheesy flavor)
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
Pasta/Kale Ingredients:
- 12 oz. Fall-inspired Pasta
- 6 oz. Tuscan Kale
- 3/4 cup organic vegetable broth
- 1 tsp. extra-virgin olive oil
- 1 tsp. garlic, minced
- sprinkle of red pepper flakes, optional (if you like a little heat)
Ingredients
Pesto Ingredients:
Pasta/Kale Ingredients:
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Instructions
- Cook pasta according to package directions however, adding a teaspoon of olive oil to the boiling water will keep the pasta from sticking. Drain pasta, reserving ½ cup of the pasta water.
- While pasta is cooking, sauté kale in broth, a teaspoon of olive oil, and minced garlic until kale is slightly tender or as you like it.
- Place all pesto ingredients, except oil into a food processor and blend until basil and tomatoes are finely chopped and garlic and cashews are minced. Slowly add in oil while processor is mixing. Continue to blend. Taste and add additional salt if desired.
- Place cooked pasta and kale in a large mixing bowl. Add pesto. Mix gently and thoroughly. If necessary, add some of the pasta water if you like your sauce thinner. Sprinkle with optional red pepper flakes to kick up the heat!
- Enjoy!
Recipe Notes
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