ST. LOUIS — Hayley’s Kale Pesto Pasta (gluten free!)
Serves 4
Ingredients
Pesto
- 4 cups packed fresh kale, stems removed
- ½ cup evoo
- 3 garlic cloves
- ½ cup fresh grated parmesan cheese (no green top!)
- ¼ cup pine nuts
- ¼ tsp plus more to taste
Pasta
- 1 lb gluten free fusilli pasta
- 3 tbsp salt
- ¼ cup pine nuts
- Extra parmesan for topping
- Optional: 2 cans of olive oil packed Portifino albacore tuna or two cooked chicken breasts
Instructions
- Set a pot of water to boil. Once boiling, add 3 Tbsp salt and pasta. Cook according to package instructions.
- Add all the pesto ingredients to a food processor and process until smooth. Adjust salt if needed.
- When pasta is finished cooking, toss with the pesto. Top with extra cheese and nuts and add tuna or chicken for extra protein if desired!