Kale Pesto Pasta is a quick and easy weeknight meal that also features Parmesan cheese, tomatoes, olives, and shrimp (or any other protein of your choice).
½poundcooked large shrimp or other cooked protein of choice, optional
½cupshaved parmesan cheese **
6-8grape tomatoes, halved
6-8Kalamata olives or black olives
Lemon slices or wedges (to garnish), optional
For the kale pesto:
12 ozfrozen chopped kale, thawed and squeezed to remove excess water
8large fresh basil leaves
1 ½teaspoonssalt
¼teaspoonground black pepper
1 ¼cupsextra virgin olive oil
3garlic cloves, roughly chopped
1lemon, juiced
¼cupParmesan cheese
Instructions
Cook the pasta according to package directions. Meanwhile, prepare the kale pesto. In a blender or food processor, combine the kale, basil, salt and pepper. With the motor running, drizzle in the olive oil. Then, turn it off to scrape down the sides of the blender or processor. Add the garlic, lemon juice, and Parmesan cheese and blend/process well until mixture is smooth. Set aside.
Once pasta is cooked, drain and add the cooked shrimp or other protein of your choice. Toss with kale pesto and top with Parmesan cheese shavings, grape tomatoes and Kalamata olives. Garnish with lemon slices or wedges if desired. Serve while it is hot, and enjoy!
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