- Kale Pesto:
- 2 tablespoons kosher salt, divided, or more to taste
- 1 bunch kale, stemmed
- 1 tablespoon pine nuts
- 1 tablespoon freshly grated Parmesan cheese
- 1 clove garlic, chopped
- 5 tablespoons extra-virgin olive oil, divided
- Zucchini Pasta:
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 large zucchini, cut into noodle-shape strands
- 7 ounces frozen petite peas
- Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
- Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
- Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
- Remove the saucepan from heat and add peas and the kale pesto; toss to combine.
07/23/2019
recipepes.com
zucchini pasta with peas and a kale pesto, recipe
PT15M
PT1H
5
455 calories
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