Ingredients
- 1/2 cup slivered almonds
- 3 large cloves garlic, roughly chopped
- 4 cups kale leaves, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup extra virgin olive oil, or more to taste
- 1 lb whole-grain pasta
- 3 ripe plum tomatoes, diced
- 1/2 cup grated Parmigiano-Reggiano cheese
- Fresh black pepper
Tip: Screenshot this list for easy reference while shopping
Instructions
- Grind the almonds and garlic until they resemble coarse meal. Add the kale, salt, pepper, 1/4 cup cheese and olive oil. Process until the pesto is the consistency you like.
- Cook the pasta according to package directions. Drain well, and pour into a mixing bowl.
- Stir in the pesto, tomatoes and 1/2 cup of cheese. Season with fresh black pepper, to taste.