Sunday, March 5, 2017

Pasta with Kale Pesto, Broccoli and Sundried Tomatos



 8 oz elbow macaroni
1/2 large head of broccoli, stems chopped, tops, chopped into bite-size pieces
3/4 cup sundried tomatoes in oil, chopped
kale pesto (recipe below)

Bring water to boil for pasta.  Add pasta and add stems of the broccoli.  When pasta is almost done, add the broccoli tops.  When pasta is done, drain all in a colander and put in a bowl.  Mix about 1/2 of the kale pesto into the pasta and broccoli and mix.  Add more pesto per taste. Add the sundried tomatoes and mix.  Save leftover pesto to spread on bread or as a dip for veggies or crackers. 







Kale Pesto

3 cups of packed chopped kale, stems trimmed off
1/2 cup walnuts (or almonds or hemp seeds)
2 cloves garlic
1/2 cup nutritional yeast
juice of 1/2 a lemon (plus more to taste up to one lemon or some ume plum vinegar)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Blend all in blender until smooth.   Taste and adjust seasonings.

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