Abel to Cook's Healthier Pesto over Whole Wheat Pasta
2 cups of uncooked whole wheat rotini pasta
1 cup loosely packed basil leaves (washed and dried thoroughly with stems removed)
1 cup of loosely packed kale leaves (washed and dried thoroughly with stems removed)
2 tablespoons pistachio nuts, shelled (about 22 nuts)
2 tablespoons freshly grated Parmesan cheese
2 large cloves in finely minced garlic
¼ cup plus 1 tablespoon of extra-virgin olive oil
Cook the pasta according to package directions.
In a food processor, combine the garlic and nuts until finely chopped. Add basil, kale and olive oil and blend until smooth. Add cheese and blend until smooth and all ingredients are fully incorporated.
Serve the pesto over the whole wheat pasta and toss to coat the pasta.
Note: This dish can be served hot or cold.
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