Kale Parmesan Pesto Rigatoni

Ingredients
-
whole wheat penne pasta ((or variety whole wheat pasta))
- 1 lbs
- 454 g
-
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grape tomatoes ((halved))
- 1 pints
- 480 ml
-
-
lemon ((juiced/squeezed))
- 1 whole
- 1 whole
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
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Parmesan cheese ((grated))
- 1/2 cup
- 1/2 cup
-
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garlic
- 2 clove
- 2 clove
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walnuts ((chopped))
- 1/2 cup
- 1/2 cup
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olive oil
- 1/2 cup
- 1/2 cup
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kale ((pack the cups, chopped))
- 2 cup
- 2 cup
-
Directions
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Cook the pasta according to package directions. Toss cooked pasta with halved tomatoes and garnish with Parmesan cheese if desired.
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Place the kale, walnuts, garlic, freshly grated parmesan, salt, pepper, and lemon juice in a food processor. Process until smooth, pouring the olive oil into the bowl in a steady stream. Use a spatula to push down the sides of the pesto and continue blending until smooth. Taste and adjust seasonings if necessary.