Summer Veggie Pasta with Kale Pesto and Parmesan

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.