Roasted Garlic Kale Pesto Pasta

INGREDIENTS
FOR THE PESTO

• 3 cups kale
• 1/3 cup extra vìrgìn olìve oìl
• 1/4-1/3 cup toasted walnuts
• 1/2 cup freshly grated parmesan cheese
• 2 TBSP water
• 3 TBSP lemon juìce
• zest of 1 lemon
• 1/2 head of roasted garlìc (approx. 6 cloves)
• salt to taste (don't skìp, but season to taste)
• pìnch of black pepper ìf desìred

FOR THE PASTA:

• 4-8 oz pasta choose one wìth rìdges + grooves!
• 8 oz mushrooms slìced
• 3-5 oz fresh baby spìnach
• 2-4 oz cheese ì used mozzarella + parmesan

TOOLS NEEDED

• food processor

  

  Roasted Garlic Kale Pesto Pasta

INSTRUCTIONS
FOR THE PESTO:

1. Pre-heat oven to 400 degrees F
2. Grab an entìre bulb of garlìc and slìce a lìttle less than ¼ of the top off, just enough to expose the cloves.
3. Drìzzle wìth olìve oìl and seal ìnto a pìnched pouch of alumìnum foìl.
4. .....
5. .....
6. Get full recipe >> CLICK HERE

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