SERVES: 4 | ACTIVE TIME: 30 MIN
INGREDIENTS
- 2 cups dry lentil pasta
- 4 cups kale, de-stemmed and shredded
- Garnish: red chili flakes + extra drizzle of olive oil
Spicy pepita pesto (no cheese):
- 4 cups packed fresh basil leaves
- 1/2 cup pepitas (raw pumpkin seeds)
- 3 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1/4 tsp salt
- 1 Tbsp fresh lemon juice
- 1 jalapeno, diced and seeded (optional)
PREPARATION
- Bring a large pot of salted water to a boil and cook pasta until al dente according to the package instructions. Toss in the kale with the hot pasta, then drain immediately. Set aside.
- Combine all the pesto ingredients into a food processor or blender and mix well. Taste and adjust seasonings as desired.
- Toss the cooked pasta & kale with pesto. Serve warm and garnish with red chili flakes and a healthy drizzle of olive oil.
Love this? Check out this blog post for more superfoods to eat while TTC!
