Perfectly al dente bow tie pasta tossed with garlicky, nutrient-rich pesto and juicy cherry tomatoes and then flecked with Parmesan cheese makes the perfect easy weeknight meal.
Yield: 4servings
Ingredients
Kale & Toasted Walnut Pesto:
1/2cupplain walnuts
2medium garlic cloveschopped
3cupskalechopped
1/2cupgrated Parmesan cheese + a couple additional tablespoons for sprinkling on top
Approx. 2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste
Pesto Pasta:
8ouncesbow tie pasta
1/2cupkale & toasted walnut pesto
1 1/2cupscherry tomatoeshalved
1/2cupParmesan cheeseshredded
Coarse salt and freshly ground pepper to taste
Instructions
Make the pesto:
In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning it off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
Add salt and pepper to taste.
Make the pesto pasta:
Boil the pasta in salted water until al dente, per package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta, then let cool for a few minutes.
Add the pasta to a large serving bowl along with 1/2 cup of the pesto, cherry tomatoes, and 1/2 cup Parmesan cheese. Toss until combined, adding a bit of the pasta cooking liquid if necessary which will help distribute the pesto throughout the pasta.
Add salt and pepper to taste.
Sprinkle additional Parmesan cheese atop the pasta and serve at room temperature.