Pasta with Kale Pesto #2

Serves 6



1 lb. (500 g) of pasta of your choice

1 cup (250 ml) of kale pesto

2 tbsp. (25 ml) lemon juice

1 cup (250 ml) of grated Parmesan cheese

2 tbsp. (25ml ) chopped, toasted walnuts



Bring a large pot of salted water to a boil.


Cook the pasta until al dente. (Reserve 1/2 cup (125 ml) of the hot pasta water and set aside).


Toss the pasta with the kale pesto and lemon juice adding the reserved pasta water as needed. Add the cheese and toss again. Season with salt if needed and toss again.


Transfer to a large pasta bowl. Scatter the walnuts over the top. Season with some freshly cracked pepper and serve.


Kale Pesto

(Makes 1 cup)


3 cloves garlic

1/2 cup (125 ml) toasted walnuts

3 cups (750 ml) of washed kale

1/3 cup (75 ml) parsley

1/2 cup (125 ml) grated Parmesan

1/2 cup (125 ml) extra virgin olive oil

salt and pepper to taste



Combine the garlic and walnuts in the bowl of a food processor. Pulse until well combined.


Add the kale, parsley and Parmesan. Pulse until combined.


With the machine running, add the oil and process until smooth. Add salt and pepper to taste. Refrigerate until ready to use.


Add grilled chicken or shrimp to this pasta dish to make it a substantial main course.