Kale Parmesan Pesto Rigatoni

Ingredients
- walnuts ((chopped))
- 1/2 cup
- 1/2 cup
- garlic
- 2 clove
- 2 clove
- Parmesan cheese ((grated))
- 1/2 cup
- 1/2 cup
- black pepper
- 1/4 tsp
- 1/4 tsp
- salt
- 1/2 tsp
- 1/2 tsp
- lemon ((juiced/squeezed))
- 1 whole
- 1 whole
- grape tomatoes ((halved))
- 1 pints
- 480 ml
- whole wheat penne pasta ((or variety whole wheat pasta))
- 1 lbs
- 454 g
- olive oil
- 1/2 cup
- 1/2 cup
- kale ((pack the cups, chopped))
- 2 cup
- 2 cup
Directions
-
Cook the pasta according to package directions. Toss cooked pasta with halved tomatoes and garnish with Parmesan cheese if desired.
-
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.