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Pasta with Kale Pesto and Sun-Dried Tomatoes

4 to 6 Servings
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“Pesto” originates from the Italian word pestare, which means “to pound,” a reference to the traditional way of preparing the sauce with a mortar and pestle. There are countless ingredients you can use to make pesto. For this recipe, we blend earthy, pleasantly bitter lacinato kale (also called Tuscan or dinosaur kale) with roasted almonds (or cashews) and Parmesan for richness and umami in this Italian-inspired dish. Just whirl everything in a food processor, then toss with cooked pasta and chopped oil-packed sun-dried tomatoes.

Ingredients

  • 1

    pound penne OR ziti OR farfalle pasta

  • Kosher salt and ground black pepper

Directions

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