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Kale Pesto Zucca Pasta
Kale Pesto Zucca Pasta

35 Min

Serves 6

No Ratings

INGREDIENTS

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

DIRECTIONS

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.

  1. 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.
  2. In pot of boiling salted water, cook pasta 8-10 minutes, until tender. Strain and rinse under cold water.
  3. 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. 
  4. In large bowl, mix tomatoes, remaining sautéed kale and penne. Dress with pesto, to taste.
  5. 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.

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