Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli

• Vegetarian

• Produce

  • 2 cups Basil, fresh packed leaves
  • 1 Crown broccoli, medium
  • 4 cloves Garlic
  • 1 bunch Green onion
  • 4 cups Kale, packed leaves

• Condiments

  • 1 cup Kale pesto sauce

• Pasta & Grains

  • 1 (12-ounce box Gluten-free penne pasta

• Baking & Spices

  • 1/2 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 cup Olive oil
  • 3 tbsp Rice vinegar
  • 1/2 cup Sun-dried tomatoes in oil

• Nuts & Seeds

  • 1/2 cup Pine nuts
  • 1/2 cup Walnuts, raw

• Dairy

  • 1 Parmesan cheese
  • 1/2 cup Parmesan cheese

Found on theroastedroot.net

Description

Ingredients

• 1 (12-ounce) box gluten-free penne pasta
• 1 medium crown broccoli, chopped into florets
• 1 cup kale pesto sauce (recipe below)
• 1 bunch green onion, chopped
• ½ cup sun-dried tomatoes in oil, drained and patted dry
• ½ teaspoon sea salt
• Parmesan cheese for serving
• 4 cups kale leaves, packed
• 2 cups fresh basil leaves, packed
• 4 cloves garlic, minced
• 1/2 cup raw walnuts
• ½ cup pine nuts (or more walnuts)
• 3 tablespoons rice vinegar*
• 1/2 teaspoon salt, to taste
• 1/2 cup Parmesan cheese, optional
• 1 cup olive oil

Directions

• Prepare the kale pesto sauce by adding all of the ingredients except for the olive oil to a food processor. Pulse a few times to roughly chop all of the ingredients. Leaving the food processor on, drizzle the olive oil slowly through the top, until it’s completely incorporated. Transfer pesto sauce to a jar and refrigerate until ready to use (Note: Pesto can be made up to 4 days in advance)
• Bring a full pot of water to a boil and add the pasta and broccoli florets. Cook according to the instructions on the package of pasta (Note: I usually cook gluten-free pasta for 1 to 2 minutes less than the package specifies, because I like my pasta very al dente), or until both pasta and broccoli reach desired doneness. Strain the pasta and broccoli and rinse with lukewarm water. Set aside to cool. Once cool, chop the broccoli florets finely and place both pasta and broccoli in a large serving bowl.
• Add the green onion, sun-dried tomatoes, and sea salt to the serving bowl along with 1 cup of the kale pesto (save remaining kale pesto for future uses). Toss everything together until pasta is well coated.
• Taste for flavor and add more sea salt or pesto to taste. Serve with freshly grated Parmesan cheese.