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Fresh summer veggies, creamy kale pesto and plenty of Parmesan. Easy, healthy and so tasty!
For the kale pesto:
Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden. Make sure to watch carefully, as they burn quickly. When done, remove them from the oven and set aside.
Heat 1/3 cup olive oil in a large sauté pan over medium-high heat and add the garlic, onion, and kale. Season well with salt and pepper, and sauté about 6-9 minutes, or until veggies are softened.
Transfer about half the kale mixture into a food processor and pulse until mixture is you have a nice puree. Add the rest of the mixture and pulse again. Add the pine nuts and pulse until a thick, well-pureed pesto is formed. Set it aside.
For the Summer Veggie Pasta:
Boil a large pot of water. Salt the water and add the penne. Cook until just al dente, about 8-9 minutes. When it’s done, drain it but reserve about a cup of the cooking water. Set the pasta and the water aside.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium high heat. Add the bell pepper, zucchini, and summer squash and season well with salt and pepper. When the veggies are softened, after about 6-9 minutes, transfer the cooked and drained pasta to the pan. Stir in the kale pesto and about 1/4 cup of the water the pasta cooked in (to help thin out the pesto). Add the grated Parmesan and stir everything to combine. Serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!