Spaghetti with Kale Pesto, Zucchini, and Roasted Tomatoes

• Vegetarian

• Produce

  • 1 cup Basil, packed
  • 2 cloves Garlic
  • 10 oz Grape tomatoes
  • 2 cups Kale, packed
  • 1 Lemon, large
  • 1 Parmesan and basil
  • 1 Pinch Red chili pepper flakes
  • 1 Shallot, large
  • 2 Zucchini, small

• Pasta & Grains

  • 10 oz Spaghetti, whole wheat

• Baking & Spices

  • 1 tsp Sea salt
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1/2 cup Pasta water

Found on parsnipsandpastries.com

Description

Ingredients

• 2 cups chopped packed kale, stems and ribbed removed (about one small bunch)
• 1 cup packed basil
• 1 teaspoon sea salt
• ¼ cup toasted walnuts, chopped
• 2 cloves garlic, chopped
• ½ cup grated Parmesan cheese
• 1 large lemon, juiced and zested
• ½ cup extra virgin olive oil
• ½ cup pasta water
• 10 ounces whole wheat spaghetti (or pasta of choice)
• 2 small zucchini, julienned
• 1 large shallot, diced
• 10 ounces grape tomatoes, sliced in half
• 2 tablespoons olive oil
• Sea salt and pepper, to taste
• Pinch of red chili pepper flakes
• Grated Parmesan and basil, for serving

Directions

• Make the pesto. Combine the kale, basil, walnuts, sea salt, garlic, and cheese in a food processor and pulse until finely chopped. Add in the lemon juice and zest and slowly pour in the olive oil with the processor running. Mix until combined. Set aside.
• Preheat oven to 400 degrees. Toss halved grape tomatoes with 1 tablespoon of olive oil and sea salt and pepper on a foil or parchment-lined baking sheet. Bake about 25-30 minutes, until blistered.
• Cook the spaghetti according to package directions until al dente, reserving ½ cup of pasta water. In the meantime, heat 1 tablespoon of olive oil in a skillet. Saute shallot until softened and fragrant. Add zucchini and cook until just softened, seasoning to taste with salt, pepper, and a pinch of red chili pepper flakes.
• Combine pasta with desired amount of pesto; about ¾ of the recipe should do. If you need to thin the pesto a little to evenly coat the pasta, add pasta water to the mixture one tablespoon at a time. Gently toss pasta with the tomatoes and zucchini mixture.
• Garnish with fresh basil and Parmesan cheese. Serve immediately.