Prep time:
10 minutes
Cook time:
12 minutes
Total time:
22 minutes
Serves:
4-5
Ingredients:
- 1 pound whole wheat pasta, like penne or rotini
- 1 1/2 cups finely chopped kale
- 1/3 cup finely chopped almonds
- 3/4 cup grated Parmesan cheese, plus more for topping
- 1/3 cup olive oil
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon salt
- 1 1/2 teaspoons lemon zest, optional, for garnish
Method:
1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring frequently, until tender, about 10-12 minutes. Drain, reserving about 1 cup of pasta water. 2. On a large cutting board, chop kale, almonds and Parmesan together until very finely chopped.
3. Add olive oil, lemon juice and salt, and continue to chop and scrape until a chunky pesto paste forms.
4. Add pesto to pasta, along with a few tablespoons of reserved pasta water, tossing to coat and adding more water, as necessary, until pasta is coated evenly.
5. Serve topped with extra Parmesan and lemon zest.
