Kale Pesto w/ Rotini Pasta

I really love kale. This time it’s kale pesto. Since pine nuts are super expensivo, I subbed walnuts and sometimes use almonds instead. Still really tasty, still has that nutty flavor, and as long as you have a few good pieces of fresh garlic and olive oil, it’ll be great!

Kale Pesto w/ Rotini Pasta

Serves 4

Ingredients

Make pesto first. Boil water for pasta. Cook meat. Mix together. Eat!

Kale Pesto

• 3 cups Kale, blanched, loosely packed
• 1 cup parsley, loosely packed
• 2 tbsp Lemon juice
• 1/4 cup Walnuts or almonds, toasted
• 3 cloves garlic
• 1/2 cup olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp red pepper flakes

Method (Pesto)

1. Boil pot of water with salt (salty as the ocean).
2. Put kale in pot and stir for 30 sec, strain and remove from pot. Repeat until all kale is blanched.
3. Toast walnuts for 4 minutes at 350°F.
4. Remove ends of garlic and place in blender with walnuts, parsley, lemon juice, salt and pepper, and red pepper flakes.
5. Pour half olive oil in and begin blending.
6. Pour remaining olive oil in while blending until smooth.

Pasta

• 1 lb. box, Rotini Pasta (I like to use this kind because the pesto gets nice and stuck to the pasta!)
• Salt

Method (Pasta)

1. Boil pot of water, salt water.
2. Once boiling, add pasta, cook according to package directions.
3. Drain pasta and put in mixing bowl and toss with generous amount of kale pesto.

Ground Meat (or sub for vegetarian!)

• 1/2 lb. ground meat (pork, chicken, turkey or beef)
• 1/4 cup diced onion
• 1 packet Goya Sazón
• 1/2 tsp fresh ground black pepper

Method (Meat)

1. In wide pan, add onions and ground pork. Mix well until meat is no longer pink.
2. Sprinkle sazón and black pepper on meat. Mix well.
3. Drain grease if needed.
4. Serve on top of pasta.

To prepare dish:

1. Place pesto tossed pasta in bowl, top with meat. EAT!