Directions
1
Bring a big pot of water to a boil. Add in the kale leaves and boil for 30-45 seconds.
2
Take out the leaves, but keep the water to boil the pasta in. Cook the pasta until al dente. Reserve some of the pasta water before draining.
3
While pasta is cooking, in a food processor, blend all the ingredients for the sauce (kale, pistachios, oil, garlic, salt, pepper, and cheese). Add water little by little to create the perfect consistency. I usually add about a 1/4 a cup of water.
4
Once pasta is cooked, return to pot and add the kale pesto and butter. Mix and add the reserved water until you have the desired consistency. Enjoy warm!
Ingredients
10 oz kale leaves (no stems)
12 oz whole wheat spaghetti
⅓ cup raw pistachios (un-shelled)
¼ cup avocado oil
2 garlic cloves
1 tsp salt
1 tsp pepper
2 tbsp Parmesan cheese
2 tbsp unsalted butter
Nutrition Facts
8 servings
Serving size
1/8 serving
Ingredients
10 oz kale leaves (no stems)
12 oz whole wheat spaghetti
⅓ cup raw pistachios (un-shelled)
¼ cup avocado oil
2 garlic cloves
1 tsp salt
1 tsp pepper
2 tbsp Parmesan cheese
2 tbsp unsalted butter