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1 Tbsp Lemon Zest
1 bunch Kale, chopped
2 Tbsp Lemon Juice
4 oz Zucca, or pasta of your choice
8 oz Cherry Tomatoes
Freshly Ground Pepper
Sea Salt
¼ cup Almonds, roasted, chopped, plus more for garnish
¼ cup Basil, plus more for garnish
½ cup Olive Oil, divided
In large pan, heat 2 tablespoons oil over medium high heat. Add cherry tomatoes and blister, 4-5 mins. Season with sea salt and pepper; set aside.
- In same pan, heat 2 tablespoons oil over medium heat. Sauté kale 3-4 minutes, until wilted and tender. Season with sea salt and pepper; set aside.
- In pot of boiling salted water, cook pasta 8-10 minutes, until tender. Strain and rinse under cold water.
- Make the pesto: In a high speed blender, blend ½ cup sautéed kale, almonds, basil, lemon juice and zest. While motor is running, stream in remaining ¼ cup oil; season with sea salt and pepper.
- In large bowl, mix tomatoes, remaining sautéed kale and penne. Dress with pesto, to taste.
- Transfer to a shallow bowl and garnish with almonds and basil.
CHEF TIPS
- If you need to thin the pesto, use reserved water from boiling the pasta to do so. It will make the sauce extra creamy.
