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food

Broccoli and Kale Pesto With Red Lentil Pasta

Ingredients

  • 1/2 pound broccoli florets
  • 1 cup kale, stemmed and chopped
  • 1 (12 ounce) bag red lentil pasta
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • Juice of half a lemon
  • 1 clove garlic, peeled
  • Kosher salt and freshly ground black pepper

Steps

  1. Bring a large pot of salted water to a boil. Once boiling, add broccoli and kale and cook for 2 minutes, until soft but broccoli is still bright green. Using a slotted spoon, remove vegetables to a large bowl of ice water to stop the cooking.
  2. Meanwhile, drop pasta in the boiling water and set a timer as indicated in package directions.
  3. Drain the broccoli and kale from the ice water and pat dry with a paper towel. Add to the bowl of a food processor along with olive oil, Parmesan, lemon juice, garlic, salt and pepper. Pulse until smooth.
  4. Drain the pasta, reserving 1/2 cup pasta water. Transfer pasta to a large bowl, add half the pesto and stir to combine. Loosen the pesto with 1/4 cup pasta water if necessary. Serve immediately.
  5. TIP: Freeze the remaining pesto in a tightly covered container.