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Wednesday, January 30, 2013

Kale Pesto Pasta


A perfect winter recipe packed with nutrients thanks to our superfood friend kale! I loosely used the pesto recipe from the book Practical Paleo but also modified and improvised. 

Ingredients:
2 big handfuls of kale
1/2 cup of cashews
1/2 cup oil olive
1 clove of garlic
juice from half a lemon
salt & pepper to taste
corn pasta {I use Trader Joe's pasta}--gluten-free

Cook the pasta according to package instructions. While pasta is cooking, put all other ingredients in a food processor and grind until finely chopped. Mix pesto with warm pasta and serve. 

It's that simple. 

Another quick recipe. Only took 10-15 minutes!

Also, for those who are non-Paleo, you could add parmesan to the pesto and/or use pasta of choice.







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