Making pesto out of leafy greens is a great way to pack lots of veggies into each serving of pasta. While traditional pesto uses basil, a kale pesto is equally hearty and fresh, plus it's loaded with antioxidants and protein. Make the pesto in advance if you're short on time and store it in the refrigerator, although it's best eaten the day of.
8 ounces uncooked whole-grain penne pasta
12 ounces medium peeled and deveined frozen shrimp, thawed
Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 2/3 cup pasta cooking liquid. Place pasta mixture in a bowl.
Place almonds, rind, kale, and garlic in the bowl of a food processor; pulse until finely chopped. Add reserved 2/3 cup pasta cooking liquid, salt, red pepper, black pepper, and 3 tablespoons cheese; pulse until smooth. With food processor running, pour oil through food chute in a slow, steady stream, processing until smooth.
Add kale mixture to pasta mixture; toss to coat. Sprinkle with remaining 2 tablespoons cheese.
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Maybe I shouldn't review this because I used spinach instead of kale. My family hates kale. But otherwise, I stuck to the recipe (I only used 1/4 cup of water and it was plenty) and dinner was very tasty. Will make again.
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