Kale Pesto with Pappardelle

Lori Hartnett Leave a Comment

When it comes to pesto, think beyond just basil. Kale is one of the healthiest and most nutrient-dense plant foods in existence. For example, kale can help lower cholesterol, which may reduce the risk of heart disease. Kale contains many cancer-fighting substances, is high in vitamins and minerals, and is loaded with powerful anti-oxidants.

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Kale Pesto with Pappardelle
Vegetarian, Soy Free
Makes:   Makes 4 cups  
Ingredients
Makes:   Makes 4 cups  
Ingredients
Instructions
  1. COOK pasta according to package directions, reserving 1/2 cup of pasta water.
  2. PLACE kale in food processor; pulse until finely chopped. Add cheese, nuts, lemon juice and seasoning; pulse to combine, scraping bowl as necessary. Add oil in a slow stream with food processor running.
  3. TOSS pesto with pasta and reserved water, as needed. Season with additional salt and pepper, if desired.
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HOW TO

Toast the nuts for extra flavor: Heat and stir in small skillet over medium heat for several minutes or until light golden brown.

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